Sofia
Molino Naldoni
Middle-of-the-road Type 00 (W260) for medium hydration and medium leavening times. Produces soft, fragrant pizzas without requiring marathon fermentation. Forgiving enough for same-day dough but handles overnight cold retard fine. Good entry point into the Naldoni lineup.
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 (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Molino Naldoni Sofia is a type 00 flour, W260 strength, 12.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 58–65%. Middle-of-the-road Type 00 (W260) for medium hydration and medium leavening times. Produces soft, fragrant pizzas without requiring marathon fermentation. Forgiving enough for same-day dough but handles overnight cold retard fine. Good entry point into the Naldoni lineup. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.