Pizza Napoli
Molino Casillo
Casillo's dedicated Neapolitan pizza flour, designed for direct dough methods with short-medium rise times. The moderate W260 strength delivers a soft, workable dough that produces both deep, soft crusts and light, crispy ones depending on technique. A solid choice for home pizzaiolos seeking authentic Italian flour without the complexity of high-strength varieties.
Optimal hydration: 56% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-8 hoursat 22°C
OfficialDesigned for direct dough method. Classic Neapolitan fermentation window for same-day pizza.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Molino Casillo Pizza Napoli is a type 00 flour, W260 strength, 12% protein, and a recommended hydration range of 56–62%. Casillo's dedicated Neapolitan pizza flour, designed for direct dough methods with short-medium rise times. The moderate W260 strength delivers a soft, workable dough that produces both deep, soft crusts and light, crispy ones depending on technique. A solid choice for home pizzaiolos seeking authentic Italian flour without the complexity of high-strength varieties. It ferments best over 6–8 hours at room temp (22°C). Designed for direct dough method. Classic Neapolitan fermentation window for same-day pizza.