00 Speedy H10
Molino Grassi
Versatile tipo 00 for classic pizza styles with short to medium fermentation. W 270 provides good extensibility for classic Neapolitan, pizza tirata, and pizza al padellino. The balanced P/L 0.55 offers excellent workability with 6-10 hour rise times.
Optimal hydration: 56% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-10 hoursat 22°C
OfficialH10 naming: designed for 10h warm fermentation.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 54% |
Molino Grassi 00 Speedy H10 is a type 00 flour, W270 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 56–62%, and 54% absorption. Versatile tipo 00 for classic pizza styles with short to medium fermentation. W 270 provides good extensibility for classic Neapolitan, pizza tirata, and pizza al padellino. The balanced P/L 0.55 offers excellent workability with 6-10 hour rise times. It ferments best over 8–10 hours at room temp (22°C). H10 naming: designed for 10h warm fermentation.
00, professional-grade, neapolitan, short-fermentation, versatile, italian, pizza-padellino