Tipo 0 Pizza
Molini Pizzuti
Type 0 pizza flour from Pizzuti - slightly higher extraction than 00 for more flavor and character. W250 with good elasticity creates light, digestible crusts. 100% Italian flour. Excellent value for daily pizza production.
Optimal hydration: 56% – 66%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-24 hoursat 22°C
Tested100% Italian flour. Creates light, digestible crusts with good elasticity.
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Best For
Pizza Classica
Technical Specifications
Absorption | 54% |
Ash Content | 0.65% |
Molini Pizzuti Tipo 0 Pizza is a type 0 flour, W250 strength, 12% protein, a P/L ratio of 0.65, a recommended hydration range of 56–66%, and 54% absorption. Type 0 pizza flour from Pizzuti - slightly higher extraction than 00 for more flavor and character. W250 with good elasticity creates light, digestible crusts. 100% Italian flour. Excellent value for daily pizza production. It ferments best over 6–24 hours at room temp (22°C). 100% Italian flour. Creates light, digestible crusts with good elasticity.