Pandough
Tipo 0 Pizza Classica

Molino Signetti Tipo 0 Pizza Classica

StrongFlag of ITItaly

Signetti tipo 0 for classic pizza formats: tonda romana, pan pizza, and focaccia. W260, about 12.5% protein. Medium to long fermentation on relatively forgiving doughs.

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 5 h at 22°C, inside a 2.5–10 h window. In the fridge at 4°C, it holds 12–48 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Signetti tipo 0 for classic pizza formats: tonda romana, pan pizza, and focaccia. W260, about 12.5% protein. Medium to long fermentation on relatively forgiving doughs.

Molino Signetti Tipo 0 Pizza Classica fermentation range

The catalog window for Molino Signetti Tipo 0 Pizza Classica is 12–48 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.

classic, versatile, beginner-friendly, focaccia, roman

Bakes with this flour

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Technical Specifications

Absorption
56%

Tipo 0 Pizza Classica vs 100% grani italiani

100% grani italiani
100% grani italiani
Strength
Strong · W 260Strong · W 260
P/L
0.580.55-0.03
Protein
12.5%12.5%
Hydration
——
Maturation
12-48h 4°C—