Robusta
Molino Naldoni
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.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-14 hoursat 22°C
TestedStrong flour (W300). Classic Neapolitan window.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
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.