Pandough
Tradizionale 00 LG

Molino Piantoni Tradizionale 00 LG

Very StrongFlag of ITItaly

The long-leavening variant of Piantoni's Tradizionale line. High W strength for extended cold fermentation, producing complex flavors and excellent cornicione. The strong sibling of the AVPN-approved 00 MD.

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 15 h at 22°C, inside a 10–21 h window. In the fridge at 4°C, it holds 48–96 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%.

The long-leavening variant of Piantoni's Tradizionale line. High W strength for extended cold fermentation, producing complex flavors and excellent cornicione. The strong sibling of the AVPN-approved 00 MD.

Molino Piantoni Tradizionale 00 LG fermentation range

The catalog window for Molino Piantoni Tradizionale 00 LG is 48–96 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, type-00, italian, long-rise, neapolitan, professional

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Tradizionale 00 LG vs 00 ExtraMidi H16

00 ExtraMidi H16
00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350
P/L
—0.55
Protein
14.5%13%-1.5%
Hydration
——
Maturation
48-96h 4°C12-16h 22°C-58h