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Pizza Tonda Napoletana Mix

Molino Signetti Pizza Tonda Napoletana Mix

StrongFlag of ITItaly

Signetti blend for Neapolitan tonda pizza. W300, about 13% protein. Used across short to very long fermentation when a ready mix is preferred over a single flour.

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 5 h at 22°C, inside a 1.5–15 h window. In the fridge at 4°C, it holds 8–72 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 blend for Neapolitan tonda pizza. W300, about 13% protein. Used across short to very long fermentation when a ready mix is preferred over a single flour.

Molino Signetti Pizza Tonda Napoletana Mix fermentation range

The catalog window for Molino Signetti Pizza Tonda Napoletana Mix is 8–72 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.

mix, neapolitan, versatile, digestible, home-baker, professional

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Technical Specifications

Absorption
58%

Pizza Tonda Napoletana Mix vs Pizza in Pala Mix

Pizza in Pala Mix
Pizza in Pala Mix
Strength
Strong · W 300Strong · W 300
P/L
—0.60
Protein
13%13%
Hydration
——
Maturation
8-72h 4°C6-12h 22°C-31h