Pandough
StraPizza Crock Blu

Industria Molitoria Perteghella StraPizza Crock Blu

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Perteghella Strapizza Crock Blu Tipo 00. About W 300, ~13.5% protein, ~59% rated absorption. Professional pizza flour for stronger doughs.

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 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 18–48 h.
  • Hydration range. From its specs, Pandough estimates 59–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Perteghella Strapizza Crock Blu Tipo 00. About W 300, ~13.5% protein, ~59% rated absorption. Professional pizza flour for stronger doughs.

Industria Molitoria Perteghella StraPizza Crock Blu fermentation range

The catalog window for Industria Molitoria Perteghella StraPizza Crock Blu is 18–48 hours at 4°C (39°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, professional, type-00, italian, medium-fermentation, neapolitan

Bakes with this flour

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Technical Specifications

Absorption
59%

StraPizza Crock Blu vs 00 Lievito (Rinforzato)

00 Lievito (Rinforzato)
00 Lievito (Rinforzato)
Strength
Strong · W 300Strong · W 300
P/L
—0.55
Protein
13.5%13%-0.5%
Hydration
——
Maturation
6-16h 22°C—