il Molino Chiavazza Farina 00 Pizza Soffice
Medium
Type 00 soft wheat flour for direct-method soft pizza doughs, including Neapolitan pizza. The manufacturer states W 200-250 and P/L 0.40-0.70. Protein: 9.5%.
How the calculator uses this flour
- Fermentation window. With W 225 and 9.5% protein, the dough peaks after about 6 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 26 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Type 00 soft wheat flour for direct-method soft pizza doughs, including Neapolitan pizza. The manufacturer states W 200-250 and P/L 0.40-0.70. Protein: 9.5%.
Bakes with this flour
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Farina 00 Pizza Soffice vs Anima di Grano Fast 00 V Pizza
Strength
Medium · W 225Medium · W 225P/L
0.550.70+0.15Protein
9.5%10.5%+1.0%Hydration
——Maturation
——Farina 00 Pizza Soffice vs Anima di Grano Fast 00 V Pizza
Farina 00 Pizza Soffice | ||
|---|---|---|
Strength | Medium · W 225 | Medium · W 225 |
P/L | 0.55 | 0.70+0.15 |
Protein | 9.5% | 10.5%+1.0% |
Hydration | — | — |
Maturation | — | — |