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00 / pizza (long ferment) · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
A Di Maria UK listing: soft wheat flour type 00 designed for direct/indirect doughs with long leavening; Chopin W330. Protein is listed as min 13% (dry matter) on the page.
| Brand | Le 5 Stagioni |
|---|---|
| Product | Superiore Pizza Flour Tipo 00 (W330) |
| Category | 00 / pizza (long ferment) |
| Protein | 13% |
| W-value | 330 |
| Ash | - |
| Catalogue regions | UK |
Le 5 Stagioni Superiore Pizza Flour Tipo 00 (W330) is listed at about 13% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 330 for Le 5 Stagioni Superiore Pizza Flour Tipo 00 (W330). Higher W flours generally handle longer ferments and wetter dough better.
Overnight is easy; a few days in the fridge is usually fine. 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.