← Dough calculator · Flour codex
00 / pizza · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
High-protein ‘Oro’ for long fermentation / higher hydration; often listed as W390.
| Brand | Le 5 Stagioni |
|---|---|
| Product | Oro Tipo "00" |
| Category | 00 / pizza |
| Protein | 14% |
| W-value | 390 |
| Ash | - |
| Catalogue regions | Italy |
Le 5 Stagioni Oro Tipo "00" is listed at about 14% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 390 for Le 5 Stagioni Oro Tipo "00". Higher W flours generally handle longer ferments and wetter dough better.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.