00 Biologica Pizza
Molino Grassi
Certified organic tipo 00 for health-conscious pizzerias. W 240 is perfect for same-day or short fermentation direct doughs. Lower gluten strength than conventional options but delivers clean, wholesome flavor from organic wheat.
Optimal hydration: 55% – 60%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-8 hoursat 20°C
TestedShort fermentation organic option. Best with 4-8 hours room temperature. Not recommended for very long fermentation due to lower W.
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Technical Specifications
Absorption | 54.5% |
Molino Grassi 00 Biologica Pizza is a type 00 flour, W240 strength, 11% protein, a P/L ratio of 0.55, a recommended hydration range of 55–60%, and 54.5% absorption. Certified organic tipo 00 for health-conscious pizzerias. W 240 is perfect for same-day or short fermentation direct doughs. Lower gluten strength than conventional options but delivers clean, wholesome flavor from organic wheat. It ferments best over 2–8 hours at room temp (20°C). Short fermentation organic option. Best with 4-8 hours room temperature. Not recommended for very long fermentation due to lower W.
00, professional-grade, organic, bio, short-fermentation, italian, sustainable