Pandough
Nafavola 320

Molini Pivetti Nafavola 320

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Type 0 Neapolitan pizza flour from Molini Pivetti for longer ferments. Mill lists W 320. Aimed at roughly 26-72 hour proofs where the dough needs more strength than Nafavola 270.

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 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 26–72 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Type 0 Neapolitan pizza flour from Molini Pivetti for longer ferments. Mill lists W 320. Aimed at roughly 26-72 hour proofs where the dough needs more strength than Nafavola 270.

Molini Pivetti Nafavola 320 fermentation range

The catalog window for Molini Pivetti Nafavola 320 is 26–72 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, long-fermentation, type-0, high-strength, delivery

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.65%

Nafavola 320 vs Eterea

Eterea
Eterea
Strength
Strong · W 320Strong · W 320
P/L
—0.60
Protein
12%13.5%+1.5%
Hydration
——
Maturation
4.8-15.5h 22°C4.8-15.5h 22°C