00 ExtraMidi H16
Molino Grassi
High-strength tipo 00 for contemporary pizza and longer fermentation methods. W 350 handles extended room temperature fermentation and excels with biga pre-ferment. Ideal for pizza tirata, pizza al piatto, and modern interpretations requiring complex flavor development.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-16 hoursat 22°C
OfficialH16 naming: designed for 16h warm fermentation.
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Technical Specifications
Absorption | 57% |
Molino Grassi 00 ExtraMidi H16 is a type 00 flour, W350 strength, 13.5% protein, a P/L ratio of 0.55, a recommended hydration range of 60–68%, and 57% absorption. High-strength tipo 00 for contemporary pizza and longer fermentation methods. W 350 handles extended room temperature fermentation and excels with biga pre-ferment. Ideal for pizza tirata, pizza al piatto, and modern interpretations requiring complex flavor development. It ferments best over 12–16 hours at room temp (22°C). H16 naming: designed for 16h warm fermentation.
00, professional-grade, contemporary, long-fermentation, cold-ferment, italian, biga, high-w