Molino Spadoni Gran Pizza alla Napoletana

Very StrongItaly

A pizza blend of Tipo 1 soft-wheat flour, remilled durum semolina, 3% dried wheat sourdough and malted wheat flour. It contains 14% protein and is intended for Neapolitan-style pizza with a raised rim.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 14% protein, the dough peaks after about 12 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7–70 h.
Hydration range. From its specs, Pandough estimates 62–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Spadoni Gran Pizza alla Napoletana fermentation range

The catalog window for Molino Spadoni Gran Pizza alla Napoletana is 7–70 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.