Vesuvio
Molini Pizzuti
Type 0 soft wheat flour for high-hydration doughs requiring long rising times. Dough should rise 48-72 hours at ~25°C. Peak maturity reached at 54 hours. Premium flour for professional pizzaioli.
Optimal hydration: 62% – 72%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-19 hoursat 22°C
TestedType 0 soft wheat flour for high-hydration doughs requiring long rising times. 0.1-0.2% fresh yeast. Hydration 62-72%. Peak maturity at ~54 hours at 25C.
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Technical Specifications
Absorption | 58% |
Molini Pizzuti Vesuvio is a type 0 flour, W350 strength, 14% protein, a P/L ratio of 0.65, a recommended hydration range of 62–72%, and 58% absorption. Type 0 soft wheat flour for high-hydration doughs requiring long rising times. Dough should rise 48-72 hours at ~25°C. Peak maturity reached at 54 hours. Premium flour for professional pizzaioli. It ferments best over 5.7–18.5 hours at room temp (22°C). Type 0 soft wheat flour for high-hydration doughs requiring long rising times. 0.1-0.2% fresh yeast. Hydration 62-72%. Peak maturity at ~54 hours at 25C.
0, high-hydration, long-fermentation, professional, neapolitan