Pandough
Oro di Napoli Tipo 0

Molino Signetti Oro di Napoli Tipo 0

StrongFlag of ITItaly

Signetti tipo 0 for modern Neapolitan canotto-style pizza with a tall cornicione. W290, about 13% protein. Direct or indirect schedules around 24-72 h.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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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 up to 44 h.
  • Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Signetti tipo 0 for modern Neapolitan canotto-style pizza with a tall cornicione. W290, about 13% protein. Direct or indirect schedules around 24-72 h.

Molino Signetti Oro di Napoli Tipo 0 fermentation range

The catalog window for Molino Signetti Oro di Napoli Tipo 0 is 4.3–13.6 hours at 22°C (72°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, neapolitan, contemporary, canotto, type-0, puffy

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.65%

Oro di Napoli Tipo 0 vs Nobilgrano N Blu Tipo 0

Nobilgrano N Blu Tipo 0
Nobilgrano N Blu Tipo 0
Strength
Strong · W 290Strong · W 290
P/L
0.550.55
Protein
13%13%
Hydration
——
Maturation
4.3-13.6h 22°C—