AVPN

Molino Iaquone Tonda Napoletana

Name: Molino Iaquone Tonda Napoletana
Brand: Molino Iaquone

MediumItaly

Not a straight flour - it's a tipo 00 + dried sourdough + starch mix designed for round Neapolitan pizza. Molino Iaquone started stone-milling in Valle di Comino (near Abruzzo's national park) in 1950, and the founder Rocco's stone mill is still running today for their "D'Altri Tempi" heritage line. The Tonda Napoletana is their modern AVPN-certified product - the sourdough component means you get fermentation flavor even on shorter rises, and the starch adjusts the texture for that classic tender Neapolitan bite. They also participate in the PIQuDi research project (High Quality Italian Pizza and Digestibility) studying what actually makes pizza easier to digest. Distributed through 90 Italian and 40 international foodservice distributors across 5 continents. 50+ professional products in their catalog.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. From this flour's recorded window, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 h.
Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.