Pandough
PZ4 Pizza Croccante

Molino Spadoni PZ4 Pizza Croccante

Very StrongFlag of ITItaly

Spadoni PZ4 tipo 00, the strong end of the PZ ladder. Spadoni professional materials list W 320-350 for long ferments (Italian page: about 8-18 hours; older trade copy often said 10-20). Holds structure through an overnight rise and bakes toward a crisp base. Overkill for a same-day dough.

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 16 h at 25°C, inside a 10–20 h window. In the fridge at 4°C, it holds 39–98 h.
  • Hydration range. From its specs, Pandough estimates 57–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Spadoni PZ4 tipo 00, the strong end of the PZ ladder. Spadoni professional materials list W 320-350 for long ferments (Italian page: about 8-18 hours; older trade copy often said 10-20). Holds structure through an overnight rise and bakes toward a crisp base. Overkill for a same-day dough.

Molino Spadoni PZ4 Pizza Croccante fermentation range

The catalog window for Molino Spadoni PZ4 Pizza Croccante is 10–20 hours at 25°C (77°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, high-strength, long-fermentation, crispy, professional

Bakes with this flour

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PZ4 Pizza Croccante vs Crokkia Classica

Crokkia Classica
Crokkia Classica
Strength
Very Strong · W 335Very Strong · W 335
P/L
—0.70
Protein
—12%
Hydration
——
Maturation
10-20h 25°C—