Pandough
PZ3 Pizza Classica

Molino Spadoni PZ3 Pizza Classica

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Spadoni PZ3 Pizza Classica. Mill band about W 280-310 for medium fermentation (roughly 6-10 hours). Italian wheat, professional 5kg/15kg formats.

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 6–10 h window. In the fridge at 4°C, it holds 8–27 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%.

Spadoni PZ3 Pizza Classica. Mill band about W 280-310 for medium fermentation (roughly 6-10 hours). Italian wheat, professional 5kg/15kg formats.

Molino Spadoni PZ3 Pizza Classica fermentation range

The catalog window for Molino Spadoni PZ3 Pizza Classica is 6–10 hours at 22°C (72°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.

pizza, type-00, professional, medium-fermentation, italian-wheat

Bakes with this flour

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Technical Specifications

Absorption
56%
Ash Content
0.55%

PZ3 Pizza Classica vs Verde

Verde
Verde
Strength
Strong · W 295Strong · W 295
P/L
0.550.55
Protein
12.5%12.6%+0.1%
Hydration
——
Maturation
6-10h 22°C4.4-13.9h 22°C+1h