Nonno Urbano Tipo 1 Forte
Molino Paolo Mariani
Strong Tipo 1 (W ~340-360): high gluten in a bran-flecked grist, built to hold long ferments and high hydration. Handles 65-80% water and 24-72h cold maturation without collapsing — the extra strength offsets the bran's gluten-cutting effect. Use for long-fermented pizza and rustic loaves where you want wholewheat character with white-flour structure. Tough and slow to relax for same-day doughs; drop to the Base for those.
Optimal hydration: 65% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-24 hoursat 22°C
OfficialRoom temp (~22°C): 8-24h bulk, best around 16h. Holds the longer end well. Hydration 65-80%.
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Molino Paolo Mariani Nonno Urbano Tipo 1 Forte is a type 1 flour, W350 strength, a P/L ratio of 0.75, and a recommended hydration range of 65–80%. Strong Tipo 1 (W ~340-360): high gluten in a bran-flecked grist, built to hold long ferments and high hydration. Handles 65-80% water and 24-72h cold maturation without collapsing — the extra strength offsets the bran's gluten-cutting effect. Use for long-fermented pizza and rustic loaves where you want wholewheat character with white-flour structure. Tough and slow to relax for same-day doughs; drop to the Base for those. It ferments best over 8–24 hours at room temp (22°C). Room temp (~22°C): 8-24h bulk, best around 16h. Holds the longer end well. Hydration 65-80%.
pizza, long-fermentation, type-1, italian, high-protein, bread, high-hydration