Pulcinella Tipo 0
Molini Pizzuti
Named after Naples' iconic masked character, Pulcinella is Pizzuti's short-medium maturation pizza flour. W~260 with excellent extensibility for supple, extensible dough. Perfect for 12-24 hour schedules with maturation peak around 18 hours. Works for both high-rim contemporary and classic 38-40cm tonda.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-24 hoursat 20°C
TestedNamed for the Neapolitan character. Extensible dough for high-rim or classic 38-40cm tonda.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.65% |
Molini Pizzuti Pulcinella Tipo 0 is a type 0 flour, W260 strength, 12.5% protein, a P/L ratio of 0.65, a recommended hydration range of 58–68%, and 56% absorption. Named after Naples' iconic masked character, Pulcinella is Pizzuti's short-medium maturation pizza flour. W~260 with excellent extensibility for supple, extensible dough. Perfect for 12-24 hour schedules with maturation peak around 18 hours. Works for both high-rim contemporary and classic 38-40cm tonda. It ferments best over 12–24 hours at room temp (20°C). Named for the Neapolitan character. Extensible dough for high-rim or classic 38-40cm tonda.