Sorrentina
Molini Ambrosio
Type 0 flour designed for long fermentation pizza with excellent biga and poolish compatibility. Ideal for 12-24 hour direct leavening or extended cold maturation. Higher protein content supports complex long fermentation times. Perfect for pizzaiolos using traditional preferment methods.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-16 hoursat 22°C
OfficialExtended direct leavening at room temperature (20-25°C)
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 65% |
Ash Content | 0.65% |
Mix Time | 12-18 min |
Molini Ambrosio Sorrentina is a type 0 flour, W320 strength, 14.5% protein, a P/L ratio of 0.70, a recommended hydration range of 60–70%, and 65% absorption. Type 0 flour designed for long fermentation pizza with excellent biga and poolish compatibility. Ideal for 12-24 hour direct leavening or extended cold maturation. Higher protein content supports complex long fermentation times. Perfect for pizzaiolos using traditional preferment methods. It ferments best over 4.8–15.5 hours at room temp (22°C). Extended direct leavening at room temperature (20-25°C)
pizza, neapolitan, long-fermentation, biga, poolish, type-0, pre-ferment, professional