Pandough
Napoletana Moderna

Molino Pasini Napoletana Moderna

Very StrongFlag of ITItaly

Soft wheat type 0 flour for pizza. Protein: 13.3%. W 340-375. P/L 0.52-0.6.

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 12 h at 22°C, inside a 6–19 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%.

Soft wheat type 0 flour for pizza. Protein: 13.3%. W 340-375. P/L 0.52-0.6.

Molino Pasini Napoletana Moderna fermentation range

The catalog window for Molino Pasini Napoletana Moderna 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.

Pandough users most often plan about 73 hours for this flour in Traditional Napoletana, based on 6 bakes.

pizza, type-0, neapolitan, contemporary, long-rise

Bakes with this flour

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Napoletana Moderna vs La Romana

La Romana
La Romana
Strength
Very Strong · W 358Very Strong · W 360
P/L
0.560.55-0.01
Protein
13.3%15.5%+2.2%
Hydration
——
Maturation
5.9-19.3h 22°C6-8h 22°C-6h