Tina
Molino Naldoni
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).
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W200). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Best For
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 6–12 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