Tipo 00
Molino Casillo
A foundational 100% Italian wheat flour from this respected mill in Puglia since 1958. The W260 strength makes it forgiving for beginners while delivering authentic Italian character. Versatile enough for pizza, pasta, focaccia, and desserts - the ideal starting point for home bakers exploring Italian baking.
Optimal hydration: 55% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-10 hoursat 22°C
TestedShort-medium rise flour. W260 strength is beginner-friendly and works well for same-day pizza.
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Molino Casillo Tipo 00 is a type 00 flour, W260 strength, 12% protein, and a recommended hydration range of 55–62%. A foundational 100% Italian wheat flour from this respected mill in Puglia since 1958. The W260 strength makes it forgiving for beginners while delivering authentic Italian character. Versatile enough for pizza, pasta, focaccia, and desserts - the ideal starting point for home bakers exploring Italian baking. It ferments best over 4–10 hours at room temp (22°C). Short-medium rise flour. W260 strength is beginner-friendly and works well for same-day pizza.
pizza, pasta, all-purpose, type-00, beginner-friendly, short-rise