Molino NaldoniTina
Quick-dough Type 00 (W200, 11.5% protein) for 4-6 hour same-day pizza. Low strength means soft, non-rubbery results with short rise. Don't push past 24h cold retard, it runs out of gas. Perfect for weeknight home pizza. 100% Italian grain (Italica certified).
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Naldoni Tina is a type 00 flour, W200 strength, 11.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 58–65%. Quick-dough Type 00 (W200, 11.5% protein) for 4-6 hour same-day pizza. Low strength means soft, non-rubbery results with short rise. Don't push past 24h cold retard, it runs out of gas. Perfect for weeknight home pizza. 100% Italian grain (Italica certified). It ferments best over 2.7–8.7 hours at room temp (22°C). Medium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
pizza, type-00, short-rise, beginner-friendly, italian-grain