Smorfia
Molino Naldoni
AVPN-approved Type 0 Neapolitan pizza flour (W290). Purpose-built for 400-450C wood-fired ovens with 90-second bake. At 60-65% hydration it delivers optimal alveolation and a light, airy cornicione. 100% Italian wheat, no additives.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W290). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Molino Naldoni Smorfia is a type 0 flour, W290 strength, 12.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 58–65%. AVPN-approved Type 0 Neapolitan pizza flour (W290). Purpose-built for 400-450C wood-fired ovens with 90-second bake. At 60-65% hydration it delivers optimal alveolation and a light, airy cornicione. 100% Italian wheat, no additives. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W290). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.