La Farina per Pizza e Focaccia
Molino Grassi
Italian tipo 00 pizza and focaccia flour from Molino Grassi (Parma). W290 with a very balanced P/L of 0.50 makes it one of the most forgiving "long-fermentation" flours on the market — extensible enough for home bakers, strong enough for 72h cold bulks. 0.56% ash and ~12% protein give a clean white crumb with excellent oven spring. Widely available in the Netherlands in 1kg (€2.49) and 5kg (€10.99) retail packs.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
OfficialW290 with balanced P/L 0.50 (extensible-friendly). 0.2-0.4% fresh yeast for 8-24h warm bulk. Hydration 60-65% is the sweet spot at room temp. Mixes cleanly, develops a strong but stretchable gluten net. Forgiving for home setups — won't tear during stretching like stiffer flours.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.56% |
Molino Grassi La Farina per Pizza e Focaccia is a type 00 flour, W290 strength, 12% protein, a P/L ratio of 0.50, a recommended hydration range of 60–68%, and 60% absorption. Italian tipo 00 pizza and focaccia flour from Molino Grassi (Parma). W290 with a very balanced P/L of 0.50 makes it one of the most forgiving "long-fermentation" flours on the market — extensible enough for home bakers, strong enough for 72h cold bulks. 0.56% ash and ~12% protein give a clean white crumb with excellent oven spring. Widely available in the Netherlands in 1kg (€2.49) and 5kg (€10.99) retail packs. It ferments best over 8–24 hours at room temp (22°C). W290 with balanced P/L 0.50 (extensible-friendly). 0.2-0.4% fresh yeast for 8-24h warm bulk. Hydration 60-65% is the sweet spot at room temp. Mixes cleanly, develops a strong but stretchable gluten net. Forgiving for home setups — won't tear during stretching like stiffer flours.
pizza, focaccia, italian, type-00, long-fermentation, home-baking