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Farina 00 per Pizze e Focacce

il Molino Chiavazza Farina 00 per Pizze e Focacce

MediumFlag of ITItaly

Il Molino Chiavazza Farina 00 per Pizze e Focacce, budget Italian supermarket 00 from Casalgrasso, Piedmont. Mill/product copy cites W 180-230 with about 10% protein: short-fermentation flour for same-day direct doughs under about 8 hours. Widely stocked in Italian retail; not for long cold Neapolitan work.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 6 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds up to 18 h.
  • Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Il Molino Chiavazza Farina 00 per Pizze e Focacce, budget Italian supermarket 00 from Casalgrasso, Piedmont. Mill/product copy cites W 180-230 with about 10% protein: short-fermentation flour for same-day direct doughs under about 8 hours. Widely stocked in Italian retail; not for long cold Neapolitan work.

il Molino Chiavazza Farina 00 per Pizze e Focacce fermentation range

The catalog window for il Molino Chiavazza Farina 00 per Pizze e Focacce is 4–8 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Pandough users most often plan about 15.5 hours for this flour in Traditional Napoletana, based on 14 bakes.

pizza, focaccia, type-00, italian, budget, short-fermentation, supermarket

Bakes with this flour

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Farina 00 per Pizze e Focacce vs 00 Blu

00 Blu
00 Blu
Strength
Medium · W 200Medium · W 200
P/L
—0.50
Protein
10%11%+1.0%
Hydration
——
Maturation
4-8h 22°C—