Pandough
Tina

Molino Naldoni Tina

MediumFlag of ITItaly

Naldoni Tina Tipo 00 around W 200 and 11.5% protein. Same-day pizza in about 4-6 hours; low strength by design.

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 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds 24–48 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%.

Naldoni Tina Tipo 00 around W 200 and 11.5% protein. Same-day pizza in about 4-6 hours; low strength by design.

Molino Naldoni Tina fermentation range

The catalog window for Molino Naldoni Tina is 24–48 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.

pizza, type-00, short-rise, beginner-friendly, italian-grain

Bakes with this flour

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Tina vs Classica

Classica
Classica
Strength
Medium · W 200Medium · W 200
P/L
0.600.50-0.10
Protein
11.5%10.5%-1.0%
Hydration
——
Maturation
2.7-8.7h 22°C4-8h 22°C+0h