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.
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
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