Molino NaldoniRobusta
Organic stone-milled Type 1 flour (W300) with exceptional extensibility (P/L 0.45). Easy to stretch and shape, pizzaiolos will appreciate the effortless handling. Works pure or blended. Good for classic pizza, pala, and focaccia. The low P/L means don't over-knead or you'll lose structure.
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Molino Naldoni Robusta is a type 1 flour, W300 strength, 13.5% protein, a P/L ratio of 0.45, and a recommended hydration range of 60–68%. Organic stone-milled Type 1 flour (W300) with exceptional extensibility (P/L 0.45). Easy to stretch and shape, pizzaiolos will appreciate the effortless handling. Works pure or blended. Good for classic pizza, pala, and focaccia. The low P/L means don't over-knead or you'll lose structure. It ferments best over 4.4–14.3 hours at room temp (22°C). Strong flour (W300). Classic Neapolitan window.