Pandough
Chella llà!
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Spadoni Chella llà!

StrongFlag of ITItaly

AVPN-approved Tipo 0 from Molino Spadoni in Coccolia. W 250-280, about 12% protein, built for Neapolitan pizza at any fermentation length. Tipo 0 rather than 00, so a bit more bran and browning than most AVPN bags. Dough stays digestible and friable rather than rubbery.

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 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–48 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%.

AVPN-approved Tipo 0 from Molino Spadoni in Coccolia. W 250-280, about 12% protein, built for Neapolitan pizza at any fermentation length. Tipo 0 rather than 00, so a bit more bran and browning than most AVPN bags. Dough stays digestible and friable rather than rubbery.

Molino Spadoni Chella llà! fermentation range

The catalog window for Molino Spadoni Chella llà! 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.

Pandough users most often plan about 23.5 hours for this flour in Traditional Napoletana, based on 5 bakes.

pizza, neapolitan, type-0, avpn-approved, professional, high-flavor

Bakes with this flour

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Chella llà! vs 100% grani italiani

100% grani italiani
100% grani italiani
Strength
Strong · W 265Strong · W 260
P/L
—0.55
Protein
12%12.5%+0.5%
Hydration
——
Maturation
3.8-12.1h 22°C—