Lucia
Molino Naldoni
Versatile Type 00 (W300) designed for high-hydration doughs with medium-long leavening. Sits in the sweet spot between direct-method and long-retard styles. Good extensibility (P/L 0.60), handles 60-65% hydration comfortably. Halal, Kosher, BRC certified.
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
TestedStrong flour (W300). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Molino Naldoni Lucia is a type 00 flour, W300 strength, 13.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 60–68%. Versatile Type 00 (W300) designed for high-hydration doughs with medium-long leavening. Sits in the sweet spot between direct-method and long-retard styles. Good extensibility (P/L 0.60), handles 60-65% hydration comfortably. Halal, Kosher, BRC certified. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W300). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.