Pandough
Nafavola 270

Molini Pivetti Nafavola 270

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Type 0 Neapolitan pizza flour from Molini Pivetti. Mill lists W 270. Aimed at direct doughs with about 10-26 hour fermentation for a soft center and developed cornicione; also used in delivery operations.

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 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 18–48 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Type 0 Neapolitan pizza flour from Molini Pivetti. Mill lists W 270. Aimed at direct doughs with about 10-26 hour fermentation for a soft center and developed cornicione; also used in delivery operations.

Molini Pivetti Nafavola 270 fermentation range

The catalog window for Molini Pivetti Nafavola 270 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, neapolitan, type-0, traditional, delivery

Bakes with this flour

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Technical Specifications

Absorption
56%
Ash Content
0.65%

Nafavola 270 vs Farina Tipo 0 Food Service

Farina Tipo 0 Food Service
Farina Tipo 0 Food Service
Strength
Strong · W 270Strong · W 270
Protein
12%11%-1.0%
Hydration
——
Maturation
3.9-12.4h 22°C—