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: 24-48 hoursat 25°C
OfficialManufacturer: 24-48h at ~25°C. W300.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
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 24–48 hours at room temp (25°C). Manufacturer: 24-48h at ~25°C. W300.
0, neapolitan, medium-fermentation, professional, golden-crust