Pandough
Gran Mugnaio Pizza 00

Molino Spadoni Gran Mugnaio Pizza 00

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Spadoni Gran Mugnaio Tipo 00 pizza flour. About W 245 and 12.5% protein from Italian wheat with added gluten on some packs. For longer home and pro pizza rises.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Spadoni Gran Mugnaio Tipo 00 pizza flour. About W 245 and 12.5% protein from Italian wheat with added gluten on some packs. For longer home and pro pizza rises.

Molino Spadoni Gran Mugnaio Pizza 00 fermentation range

The catalog window for Molino Spadoni Gran Mugnaio Pizza 00 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.

Pandough users most often plan about 23.5 hours for this flour in Traditional Napoletana, based on 8 bakes.

pizza, type-00, italian-wheat, long-fermentation, crispy

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.55%
Mix Time
8-12 min

Gran Mugnaio Pizza 00 vs 00 Biologica Pizza

00 Biologica Pizza
00 Biologica Pizza
Strength
Strong · W 245Medium · W 240
P/L
0.550.55
Protein
12.5%11%-1.5%
Hydration
——
Maturation
6-12h 22°C2-8h 20°C-4h