Farina 00 per Pizze e Focacce
il Molino Chiavazza
Budget Italian supermarket 00 pizza flour from Molino F.lli Chiavazza (est. 1955, Casalgrasso, Piedmont). W 180-230 with only 10% protein — this is a short-fermentation flour for same-day, direct-method doughs. Decent for quick home pizza and focaccia in under 8 hours, but lacks the strength for serious Neapolitan work or long cold retards. Widely available across Italian supermarkets (Carrefour, Esselunga, Bennet) at rock-bottom prices. No AVPN certification. EU wheat blend, no additives.
Optimal hydration: 58% – 63%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialBudget supermarket flour, W 180-230. Best for same-day direct method only. 0.3-0.5% fresh yeast, 60-62% hydration. Don't push it past 8h at room temp — low protein means slack dough.
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
il Molino Chiavazza Farina 00 per Pizze e Focacce is a type 00 flour, W200 strength, 10% protein, and a recommended hydration range of 58–63%. Budget Italian supermarket 00 pizza flour from Molino F.lli Chiavazza (est. 1955, Casalgrasso, Piedmont). W 180-230 with only 10% protein — this is a short-fermentation flour for same-day, direct-method doughs. Decent for quick home pizza and focaccia in under 8 hours, but lacks the strength for serious Neapolitan work or long cold retards. Widely available across Italian supermarkets (Carrefour, Esselunga, Bennet) at rock-bottom prices. No AVPN certification. EU wheat blend, no additives. It ferments best over 4–8 hours at room temp (22°C). Budget supermarket flour, W 180-230. Best for same-day direct method only. 0.3-0.5% fresh yeast, 60-62% hydration. Don't push it past 8h at room temp — low protein means slack dough.
pizza, focaccia, type-00, italian, budget, short-fermentation, supermarket