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: 8-24 hoursat 22°C
TestedStrong flour (W300). Classic Neapolitan window.
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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 8–24 hours at room temp (22°C). Strong flour (W300). Classic Neapolitan window.