AVPN-approved Type 0 Neapolitan pizza flour (W290). Purpose-built for 400-450C wood-fired ovens with 90-second bake. At 60-65% hydration it delivers optimal alveolation and a light, airy cornicione. 100% Italian wheat, no additives.
AVPN-approved Type 0 Neapolitan pizza flour (W290). Purpose-built for 400-450C wood-fired ovens with 90-second bake. At 60-65% hydration it delivers optimal alveolation and a light, airy cornicione. 100% Italian wheat, no additives.
The recommended hydration range for Molino Naldoni Smorfia is 60–65%. A practical starting point is 63%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Naldoni Smorfia can handle a home-oven range around 63–65%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Naldoni Smorfia 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 42.5 hours for this flour in Traditional Napoletana, based on 8 bakes.
Smorfia | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | 0.55-0.05 |
Protein | 12.5% | 13%+0.5% |
Hydration | 60-65% | — |
Maturation | 4.3-13.6h 22°C | — |
