Pizza Oro
Molino Casillo
Premium re-milled durum wheat semolina (semola rimacinata) obtained from the mixture of the best protein durum wheat. Double grinding process creates fine grain size ideal for pizza, focaccia, and bread. Unique rustic yellow color and unmistakable scent of durum wheat. Can be used alone or blended with other flours for Neapolitan pizza.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialDirect leavening for pizza and focaccia
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Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.75% |
Mix Time | 8-12 min |
Molino Casillo Pizza Oro is W250 strength, 13.5% protein, a P/L ratio of 2.00, a recommended hydration range of 58–65%, and 62% absorption. Premium re-milled durum wheat semolina (semola rimacinata) obtained from the mixture of the best protein durum wheat. Double grinding process creates fine grain size ideal for pizza, focaccia, and bread. Unique rustic yellow color and unmistakable scent of durum wheat. Can be used alone or blended with other flours for Neapolitan pizza. It ferments best over 4–8 hours at room temp (22°C). Direct leavening for pizza and focaccia
pizza, focaccia, semola, semola-rimacinata, durum-wheat, double-milled, rustic, traditional