Pandough
Pizza Tipo 0

Ruggeri Pizza Tipo 0

MediumFlag of ITItaly

Italian Type 0 pizza flour from Ruggeri with excellent extensibility. Creates well-risen dough with thin, golden, fragrant crust. Suitable for Neapolitan-style tall pizzas, thin crunchy pizzas, and soft focaccias. Professional 5kg format.

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 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Italian Type 0 pizza flour from Ruggeri with excellent extensibility. Creates well-risen dough with thin, golden, fragrant crust. Suitable for Neapolitan-style tall pizzas, thin crunchy pizzas, and soft focaccias. Professional 5kg format.

Ruggeri Pizza Tipo 0 fermentation range

The catalog window for Ruggeri Pizza Tipo 0 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, type-0, italian, extensible, focaccia

Bakes with this flour

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Technical Specifications

Absorption
56%
Ash Content
0.62%

Pizza Tipo 0 vs Bio 0 Multiuso

Bio 0 Multiuso
Bio 0 Multiuso
Strength
Medium · W 240Medium · W 240
P/L
0.550.55
Protein
11.5%11%-0.5%
Hydration
——
Maturation
6-12h 22°C—