Pandough
Meraviglia 300

Molino Pasini Meraviglia 300

StrongFlag of ITItaly

Soft wheat type 00 flour for pizza. Protein: 12.2%. W 280-320. P/L 0.55-0.6.

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 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Soft wheat type 00 flour for pizza. Protein: 12.2%. W 280-320. P/L 0.55-0.6.

Molino Pasini Meraviglia 300 fermentation range

The catalog window for Molino Pasini Meraviglia 300 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, type-00, versatile, high-protein, medium-rise

Bakes with this flour

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Meraviglia 300 vs 00 Lievito (Rinforzato)

00 Lievito (Rinforzato)
00 Lievito (Rinforzato)
Strength
Strong · W 300Strong · W 300
P/L
0.570.55-0.02
Protein
12.2%13%+0.8%
Hydration
——
Maturation
4.4-14.3h 22°C—