Pandough
Tradizionale Pizzeria

Molino Scoppettuolo Tradizionale Pizzeria

MediumFlag of ITItaly

Scoppettuolo Tradizionale Tipo 00 around W 230. Quick direct method for pan pizza in teglia.

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 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Scoppettuolo Tradizionale Tipo 00 around W 230. Quick direct method for pan pizza in teglia.

Molino Scoppettuolo Tradizionale Pizzeria fermentation range

The catalog window for Molino Scoppettuolo Tradizionale Pizzeria 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.

pizza, type-00, short-rise, pan-pizza, teglia

Bakes with this flour

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Tradizionale Pizzeria vs Classica (Doppio Zero)

Classica (Doppio Zero)
Classica (Doppio Zero)
Strength
Medium · W 230Medium · W 230
P/L
0.600.55-0.05
Protein
12.5%12%-0.5%
Hydration
——
Maturation
6-12h 22°C3.2-10.1h 22°C-2h