Volare Forte
Molino Paolo Mariani
Professional-grade flour (W310-330, P/L 0.50-0.55) from the 'Le Favolose' line. Unlike Mariani's Type 1/2 Forte flours with their high P/L, Volare Forte is well-balanced and extensible. Handles 48-72h cold retard beautifully across contemporary, Neapolitan, pala, and Roman styles.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W320). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Best For
Molino Paolo Mariani Volare Forte is W320 strength, 14.5% protein, a P/L ratio of 0.55, and a recommended hydration range of 60–68%. Professional-grade flour (W310-330, P/L 0.50-0.55) from the 'Le Favolose' line. Unlike Mariani's Type 1/2 Forte flours with their high P/L, Volare Forte is well-balanced and extensible. Handles 48-72h cold retard beautifully across contemporary, Neapolitan, pala, and Roman styles. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W320). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, professional, long-rise, neapolitan, pala, roman-style