Pandough
La Napoletana 2.0 Plus Tipo 0

Molino Dallagiovanna La Napoletana 2.0 Plus Tipo 0

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Type 0 version of La Napoletana with same protein, W, and P/L but coarser grind. Absorbs slightly more water, is less processed, more aromatic and easier to digest than the 00 version. Creates golden, developed thick crust with soft, elastic, pliable dough. Same water-washed wheat quality.

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 24–72 h.
  • Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Type 0 version of La Napoletana with same protein, W, and P/L but coarser grind. Absorbs slightly more water, is less processed, more aromatic and easier to digest than the 00 version. Creates golden, developed thick crust with soft, elastic, pliable dough. Same water-washed wheat quality.

Molino Dallagiovanna La Napoletana 2.0 Plus Tipo 0 fermentation range

The catalog window for Molino Dallagiovanna La Napoletana 2.0 Plus Tipo 0 is 24–72 hours at 4°C (39°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 19 hours for this flour in Traditional Napoletana, based on 21 bakes.

pizza, neapolitan, type-0, washed-wheat, aromatic, digestible

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.65%

La Napoletana 2.0 Plus Tipo 0 vs Aria

Aria
Aria
Strength
Strong · W 310Strong · W 310
P/L
0.550.55
Protein
12.5%13%+0.5%
Hydration
——
Maturation
4-8h 22°C—