Molino Pasini Ideale per PizzaMolino Pasini Ideale per Pizza

How the calculator uses this flour

• Fermentation window. With W 255 and 12.1% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
• Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.