Pandough
La Farina per Pizza e Focaccia

Molino Grassi La Farina per Pizza e Focaccia

StrongFlag of ITItaly

Retail tipo 00 from Molino Grassi (Parma) for traditional light pizza, focaccia, and casereccio bread. W290, P/L 0.50.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Retail tipo 00 from Molino Grassi (Parma) for traditional light pizza, focaccia, and casereccio bread. W290, P/L 0.50.

Molino Grassi La Farina per Pizza e Focaccia fermentation range

The catalog window for Molino Grassi La Farina per Pizza e Focaccia 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 31.5 hours for this flour in Traditional Napoletana, based on 7 bakes.

pizza, focaccia, italian, type-00, long-fermentation, home-baking

Bakes with this flour

Loading...

Technical Specifications

Absorption
60%
Ash Content
0.56%

La Farina per Pizza e Focaccia vs 00 BLU

00 BLU
00 BLU
Strength
Strong · W 290Strong · W 290
P/L
0.500.55+0.05
Protein
12%13%+1.0%
Hydration
——
Maturation
4.3-13.6h 22°C4.3-13.6h 22°C