Pandough
La Montanara
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Polselli La Montanara

MediumFlag of ITItaly

Polselli La Montanara, AVPN-certified for pizza fritta and calzoni. Use where the mill positions fried Neapolitan doughs rather than as a Classica swap.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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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 8–36 h.
  • Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Polselli La Montanara, AVPN-certified for pizza fritta and calzoni. Use where the mill positions fried Neapolitan doughs rather than as a Classica swap.

Polselli La Montanara fermentation range

The catalog window for Polselli La Montanara is 6–12 hours at 22°C (72°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, fried-pizza, montanara, calzone, type-00, avpn-approved, italian

Bakes with this flour

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La Montanara vs "00" Extra Fine

"00" Extra Fine
"00" Extra Fine
Strength
MediumStrong
P/L
—0.55
Protein
11.5%12.5%+1.0%
Hydration
——
Maturation
6-12h 22°C3.8-11.8h 22°C-1h