Tradizione Napoletana
Molini Pizzuti
Traditional Neapolitan Type 00 (W220, P/L 0.65) for short-rise doughs (8-12h at 25C). Only 54% absorption and 5 min stability — NOT for long fermentation or high hydration. Keep it simple: direct method, moderate hydration (55-60%).
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W220). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Pizza Napoletana
Molini Pizzuti Tradizione Napoletana is a type 00 flour, W220 strength, 12% protein, and a P/L ratio of 0.65. Traditional Neapolitan Type 00 (W220, P/L 0.65) for short-rise doughs (8-12h at 25C). Only 54% absorption and 5 min stability — NOT for long fermentation or high hydration. Keep it simple: direct method, moderate hydration (55-60%). It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W220). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.