Pizza 00 Napoletana
Mills of Crete (Myloi Kritis)
Neapolitan-style 00 pizza flour from Mills of Crete (Heraklion). Part of a professional three-tier pizza flour system (Romana/Napoletana/Di Forza). Designed for 24-48h fermentation. Selected premium wheat. 25kg professional bags.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Pizza Napoletana
Mills of Crete (Myloi Kritis) Pizza 00 Napoletana is a type 00 flour, 12.5% protein, and a recommended hydration range of 58–65%. Neapolitan-style 00 pizza flour from Mills of Crete (Heraklion). Part of a professional three-tier pizza flour system (Romana/Napoletana/Di Forza). Designed for 24-48h fermentation. Selected premium wheat. 25kg professional bags. It ferments best over 24–48 hours at fridge (4°C). Medium-strong flour for napoletana pizza. 24-48h cold fermentation. Elastic dough with resistance to deformation. Also suitable for focaccia and calzone.