Industria Molitoria Perteghella StraPizza Bella Napoli Argento

Name: Industria Molitoria Perteghella StraPizza Bella Napoli Argento
Brand: Industria Molitoria Perteghella

Very Strong

Pizza flour for long fermentation and a well-developed rim.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 350 and 13.1% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Pizza flour for long fermentation and a well-developed rim.

Strength

Very Strong · W 350Very Strong · W 350

P/L

0.70—

Protein

13.1%14%+0.9%

Hydration

——

Maturation

—12-24h 22°C

	StraPizza Bella Napoli Argento	Bio Ciabattamehl Type 0 "Violett"
Strength	Very Strong · W 350	Very Strong · W 350
P/L	0.70	—
Protein	13.1%	14%+0.9%
Hydration	—	—
Maturation	—	12-24h 22°C