Pandough
Pizzeria Reginella
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Scoppettuolo Pizzeria Reginella

StrongFlag of ITItaly

Scoppettuolo Reginella Tipo 00 around W 300. Neapolitan specialist approved for Vera Pizza Napoletana.

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 24–72 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%.

Scoppettuolo Reginella Tipo 00 around W 300. Neapolitan specialist approved for Vera Pizza Napoletana.

Molino Scoppettuolo Pizzeria Reginella fermentation range

The catalog window for Molino Scoppettuolo Pizzeria Reginella 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, neapolitan, avpn-approved, professional

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Pizzeria Reginella vs 00 Lievito (Rinforzato)

00 Lievito (Rinforzato)
00 Lievito (Rinforzato)
Strength
Strong · W 300Strong · W 300
P/L
0.550.55
Protein
12.5%13%+0.5%
Hydration
——
Maturation
4.4-14.3h 22°C—