Costa d'Amalfi
Molini Pizzuti
Developed in collaboration with renowned Neapolitan pizzaioli. Ideal flour for medium/long rising doughs. High protein content and stability guarantee high performance. Golden crust with distinct flavor after baking.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 5-15 hoursat 22°C
OfficialManufacturer: 24-48h at ~25°C. W300.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Molini Pizzuti Costa d'Amalfi is a type 0 flour, W310 strength, 13.5% protein, a P/L ratio of 0.60, a recommended hydration range of 58–68%, and 57% absorption. Developed in collaboration with renowned Neapolitan pizzaioli. Ideal flour for medium/long rising doughs. High protein content and stability guarantee high performance. Golden crust with distinct flavor after baking. It ferments best over 4.6–14.9 hours at room temp (22°C). Manufacturer: 24-48h at ~25°C. W300.
0, neapolitan, medium-fermentation, professional, golden-crust, pizza, long-fermentation