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00 / pizza · Flour guide
Light / soft flour · Best for make-and-bake the same day, or only a short rise.
Spadoni pizza flour (home/pro) with added wheat gluten for tolerance and elasticity. Published alveograph strength W 200-240.
| Brand | Molino Spadoni |
|---|---|
| Product | Gran Mugnaio Pizza Flour tipo "00" |
| Category | 00 / pizza |
| Protein | 12% |
| W-value | 200–240 |
| Ash | - |
| Catalogue regions | Italy |
Molino Spadoni Gran Mugnaio Pizza Flour tipo "00" is listed at about 12% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 200–240 for Molino Spadoni Gran Mugnaio Pizza Flour tipo "00". Higher W flours generally handle longer ferments and wetter dough better.
Best for make-and-bake the same day, or only a short rise. In the app, it scores well for: Same day, or very thin and crisp.
It can work for Same day dough depending on hydration and ferment time. Open the calculator with this flour and the Same day dough style to start from a sensible preset.