Napoletana Extra
Molino Grassi
Stronger version of the Napoletana blend with wheat germ, designed for indirect dough methods like poolish or biga. W 320 handles longer fermentation while the wheat germ contributes enhanced flavor and nutrition. Excellent for contemporary Neapolitan styles.
Optimal hydration: 60% – 66%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 20°C
TestedDesigned for indirect doughs - use with biga or poolish for best results. Wheat germ adds nutrition and a toasty flavor note.
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Comments
1solid flour. nothing spectacular but gets the job done for neapolitan at home. price is right too
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Molino Grassi Napoletana Extra is a type 0 flour, W320 strength, 12.5% protein, a P/L ratio of 0.50, a recommended hydration range of 60–66%, and 57% absorption. Stronger version of the Napoletana blend with wheat germ, designed for indirect dough methods like poolish or biga. W 320 handles longer fermentation while the wheat germ contributes enhanced flavor and nutrition. Excellent for contemporary Neapolitan styles. It ferments best over 12–24 hours at room temp (20°C). Designed for indirect doughs - use with biga or poolish for best results. Wheat germ adds nutrition and a toasty flavor note.
0, professional-grade, neapolitan, wheat-germ, enriched, italian, long-fermentation, biga, poolish