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.
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Pizza Napoletana
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.