Pandough
Universale

Molino Dallagiovanna Universale

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Versatile all-purpose with W250 rivaling specialty pizza flours. Cold-water washed like all Dallagiovanna products. Works for cold fermentation, bread, and pastries. Excellent value entry point to experience Dallagiovanna quality before investing in specialty lines.

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 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
  • Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Versatile all-purpose with W250 rivaling specialty pizza flours. Cold-water washed like all Dallagiovanna products. Works for cold fermentation, bread, and pastries. Excellent value entry point to experience Dallagiovanna quality before investing in specialty lines.

Molino Dallagiovanna Universale fermentation range

The catalog window for Molino Dallagiovanna Universale is 3.6–11.1 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 28 hours for this flour in Traditional Napoletana, based on 7 bakes.

all-purpose, type-00, pizza, bread, cold-washed, versatile

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.55%

Universale vs All-Purpose 00

All-Purpose 00
All-Purpose 00
Strength
Strong · W 250Strong · W 250
P/L
0.600.55-0.05
Protein
11.5%12%+0.5%
Hydration
——
Maturation
3.6-11.1h 22°C3.6-11.1h 22°C