TIPO “00”
Molini Pizzuti
All-purpose Type 00 (W200, ~11.5% protein) for everyday baking. Cakes, biscuits, fresh pasta, quick-method focaccia or pizza. Not a dedicated pizza flour — don't expect it to hold up to long fermentation. Finely milled and easy to work.
Optimal fermentation: 3-9 hoursat 22°C
TestedMedium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Pizza Classica
Molini Pizzuti TIPO “00” is a type 00 flour, W200 strength, 11.5% protein, and a P/L ratio of 0.60. All-purpose Type 00 (W200, ~11.5% protein) for everyday baking. Cakes, biscuits, fresh pasta, quick-method focaccia or pizza. Not a dedicated pizza flour — don't expect it to hold up to long fermentation. Finely milled and easy to work. It ferments best over 2.7–8.7 hours at room temp (22°C). Medium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.