00 Midi H12
Molino Grassi
The classic choice for authentic Neapolitan pizza with direct dough method. W 290 and balanced P/L 0.55 deliver excellent extensibility and a soft, pillowy cornicione. Designed for medium fermentation times of 8-12 hours at room temperature or 24-48 hours cold.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-12 hoursat 22°C
OfficialH12 naming: designed for 12h warm fermentation.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Molino Grassi 00 Midi H12 is a type 00 flour, W290 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 56% absorption. The classic choice for authentic Neapolitan pizza with direct dough method. W 290 and balanced P/L 0.55 deliver excellent extensibility and a soft, pillowy cornicione. Designed for medium fermentation times of 8-12 hours at room temperature or 24-48 hours cold. It ferments best over 8–12 hours at room temp (22°C). H12 naming: designed for 12h warm fermentation.
00, professional-grade, neapolitan, medium-fermentation, cold-ferment, italian, avpn-approved