Pandough
00 Biologica Pizza

Molino Grassi 00 Biologica Pizza

MediumFlag of ITItaly

Organic tipo 00 from Molino Grassi (Parma). W240, P/L 0.55, absorption about 54.5%. Same-day or short direct doughs for flat or sliced pizza.

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 20°C, inside a 2–8 h window. In the fridge at 4°C, it holds up to 12 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%.

Organic tipo 00 from Molino Grassi (Parma). W240, P/L 0.55, absorption about 54.5%. Same-day or short direct doughs for flat or sliced pizza.

Molino Grassi 00 Biologica Pizza fermentation range

The catalog window for Molino Grassi 00 Biologica Pizza is 2–8 hours at 20°C (68°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.

professional-grade, organic, bio, short-fermentation, italian, sustainable

Bakes with this flour

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Technical Specifications

Absorption
54.5%

00 Biologica Pizza vs 00 Rossa

00 Rossa
00 Rossa
Strength
Medium · W 240Medium · W 240
P/L
0.550.50-0.05
Protein
11%11%
Hydration
——
Maturation
2-8h 20°C—