Pandough
00 ORO di Napoli

Molino Signetti 00 ORO di Napoli

StrongFlag of ITItaly

Signetti tipo 00 aimed at high cornicione pizza with irregular alveoli. W320, about 13.5% protein. Direct or indirect, about 24-72 h.

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 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
  • Hydration range. From its specs, Pandough estimates 60–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Signetti tipo 00 aimed at high cornicione pizza with irregular alveoli. W320, about 13.5% protein. Direct or indirect, about 24-72 h.

Molino Signetti 00 ORO di Napoli fermentation range

The catalog window for Molino Signetti 00 ORO di Napoli 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.

neapolitan, canotto, high-cornicione, professional, airy

Bakes with this flour

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Technical Specifications

Absorption
60%

00 ORO di Napoli vs Crokkia Rustica

Crokkia Rustica
Crokkia Rustica
Strength
Strong · W 320Strong · W 320
P/L
0.55—
Protein
13.5%12%-1.5%
Hydration
——
Maturation
4.8-15.5h 22°C—