Pandough
Volare Forte

Molino Paolo Mariani Volare Forte

StrongFlag of ITItaly

Professional-grade flour (W310-330, P/L 0.50-0.55) from the 'Le Favolose' line. Unlike Mariani's Type 1/2 Forte flours with their high P/L, Volare Forte is well-balanced and extensible. Handles 48-72h cold retard beautifully across contemporary, Neapolitan, pala, and Roman styles.

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 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Professional-grade flour (W310-330, P/L 0.50-0.55) from the 'Le Favolose' line. Unlike Mariani's Type 1/2 Forte flours with their high P/L, Volare Forte is well-balanced and extensible. Handles 48-72h cold retard beautifully across contemporary, Neapolitan, pala, and Roman styles.

Molino Paolo Mariani Volare Forte fermentation range

The catalog window for Molino Paolo Mariani Volare Forte is 48–96 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, professional, long-rise, neapolitan, pala, roman-style

Bakes with this flour

Loading...

Volare Forte vs Eterea

Eterea
Eterea
Strength
Strong · W 320Strong · W 320
P/L
0.550.60+0.05
Protein
14.5%13.5%-1.0%
Hydration
——
Maturation
4.8-15.5h 22°C4.8-15.5h 22°C