Pandough
Tradizionale 00 MD
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Piantoni Tradizionale 00 MD

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AVPN-approved Type 00 from Molino Piantoni (Chiari, Brescia). Current scheda W 290-320, protein 13.5-14.5%, for medium pizza ferments about 5-10 hours warm or longer cold. Soft, extensible dough for classic Neapolitan work.

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 12 h at 20°C, inside a 8–16 h window. In the fridge at 4°C, it holds 36–48 h.
  • Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

AVPN-approved Type 00 from Molino Piantoni (Chiari, Brescia). Current scheda W 290-320, protein 13.5-14.5%, for medium pizza ferments about 5-10 hours warm or longer cold. Soft, extensible dough for classic Neapolitan work.

Molino Piantoni Tradizionale 00 MD fermentation range

The catalog window for Molino Piantoni Tradizionale 00 MD is 36–48 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.

Pandough users most often plan about 23 hours for this flour in Traditional Napoletana, based on 8 bakes.

pizza, neapolitan, professional, type-00, avpn-approved, medium-rise

Bakes with this flour

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Technical Specifications

Absorption
57%
Ash Content
0.55%

Tradizionale 00 MD vs Anima Verace

Anima Verace
Anima Verace
Strength
Strong · W 305Strong · W 305
Protein
13.5%12%-1.5%
Hydration
——
Maturation
8-16h 20°C10-18h 22°C+2h