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: 6-12 hoursat 22°C
TestedMedium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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 6–12 hours at room temp (22°C). Medium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.