Pandough
Verde
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Pasini Verde

StrongFlag of ITItaly

Soft wheat type 00 flour for pizza. Protein: 12.6%. W 280-310. P/L 0.5-0.6.

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 24–48 h.
  • Hydration range. From its specs, Pandough estimates 59–68% 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: 12.6%. W 280-310. P/L 0.5-0.6.

Molino Pasini Verde fermentation range

The catalog window for Molino Pasini Verde 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.

Pandough users most often plan about 32.5 hours for this flour in Traditional Napoletana, based on 4 bakes.

pizza, neapolitan, avpn-approved, type-00, professional

Bakes with this flour

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Verde vs PZ3 Pizza Classica

PZ3 Pizza Classica
PZ3 Pizza Classica
Strength
Strong · W 295Strong · W 295
P/L
0.550.55
Protein
12.6%12.5%-0.1%
Hydration
——
Maturation
4.4-13.9h 22°C6-10h 22°C-1h