Pandough
Ideale

Polselli Ideale

MediumFlag of ITItaly

Polselli Ideale Tipo 00 around W 220, 11% protein, P/L ~0.50. Entry bag for traditional Roman pizza and shorter ferments.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Polselli Ideale Tipo 00 around W 220, 11% protein, P/L ~0.50. Entry bag for traditional Roman pizza and shorter ferments.

Polselli Ideale fermentation range

The catalog window for Polselli Ideale is 24–48 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, type-00, roman-style, short-rise, beginner-friendly, home-use

Bakes with this flour

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Ideale vs 00 Fast H6

00 Fast H6
00 Fast H6
Strength
Medium · W 220Medium · W 220
P/L
0.500.50
Protein
11%11.9%+0.9%
Hydration
——
Maturation
6-12h 22°C4-6h 22°C-4h