Industria Molitoria Perteghella StraPizza 280Industria Molitoria Perteghella StraPizza 280

How the calculator uses this flour

• Fermentation window. With W 280 and 10.8% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
• Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.