Pandough
Pizzeria Classica

Molino Scoppettuolo Pizzeria Classica

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Scoppettuolo Pizzeria Classica Tipo 00 around W 260. Thin, crisp, open pizza with short fermentation.

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 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–72 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%.

Scoppettuolo Pizzeria Classica Tipo 00 around W 260. Thin, crisp, open pizza with short fermentation.

Molino Scoppettuolo Pizzeria Classica fermentation range

The catalog window for Molino Scoppettuolo Pizzeria Classica is 24–72 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, short-rise, thin-crust

Bakes with this flour

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Pizzeria Classica vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
0.500.70+0.20
Protein
13.5%12%-1.5%
Hydration
——
Maturation
3.8-11.8h 22°C—