Nonno Urbano Tipo 2 Forte
Molino Paolo Mariani
Strong, high-extraction Tipo 2 (W ~330-350) — a rare mix of heavy bran/germ with enough gluten for long fermentation. Takes 65-80% hydration and 24-72h cold maturation; the strength is what lets a Tipo 2 survive that long. For rustic, deeply flavoured pizza and hearth loaves with wholewheat tones but no dense crumb. Expect a tacky, slow-relaxing dough — autolyse and fold rather than over-mix.
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 2 Forte is a type 2 flour, W340 strength, a P/L ratio of 0.75, and a recommended hydration range of 65–80%. Strong, high-extraction Tipo 2 (W ~330-350) — a rare mix of heavy bran/germ with enough gluten for long fermentation. Takes 65-80% hydration and 24-72h cold maturation; the strength is what lets a Tipo 2 survive that long. For rustic, deeply flavoured pizza and hearth loaves with wholewheat tones but no dense crumb. Expect a tacky, slow-relaxing dough — autolyse and fold rather than over-mix. 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-2, italian, wholemeal-leaning, bread, high-hydration