Ooni's own 00 at W320 and 12.9% protein, absorbing around 61% water. Strong enough for overnight and cold fermentation, and sold alongside the ovens, so it is what many Ooni owners reach for first.
Ooni's own 00 at W320 and 12.9% protein, absorbing around 61% water. Strong enough for overnight and cold fermentation, and sold alongside the ovens, so it is what many Ooni owners reach for first.
The catalog window for Ooni Type "00" Pizza Flour is 4.8–15.5 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.
Pandough users most often plan about 22 hours for this flour in Traditional Napoletana, based on 18 bakes.
Absorption | 61% |
Type "00" Pizza Flour | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | — | 0.55 |
Protein | 12.9% | 13.5%+0.6% |
Hydration | — | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
