Pizza Superiore
Molino Casillo
Casillo's premium long-fermentation flour, slow-ground to preserve the essence of wheat. With W340 strength and 60% water absorption, it supports multi-day cold fermentation for serious pizzaiolos who demand exceptional flavor development. Creates crispy yet tender crusts with outstanding stability and high elasticity.
Optimal hydration: 62% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-18 hoursat 22°C
TestedHigh-strength flour for extended fermentation. The W340 strength supports longer warm rises for deeper flavor development.
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Pizza Classica
Technical Specifications
Absorption | 60% |
Molino Casillo Pizza Superiore is a type 0 flour, W340 strength, 13.5% protein, a recommended hydration range of 62–68%, and 60% absorption. Casillo's premium long-fermentation flour, slow-ground to preserve the essence of wheat. With W340 strength and 60% water absorption, it supports multi-day cold fermentation for serious pizzaiolos who demand exceptional flavor development. Creates crispy yet tender crusts with outstanding stability and high elasticity. It ferments best over 8–18 hours at room temp (22°C). High-strength flour for extended fermentation. The W340 strength supports longer warm rises for deeper flavor development.
pizza, professional, type-0, long-rise, high-hydration, slow-ground