Molino PasiniMeraviglia 300
Versatile Type 00 (W280-320) with remarkably high protein (15%) for its strength class. Works across most pizza styles, direct method or indirect, medium to long leavening, handles up to 80% hydration. Light, crispy, open crumb.
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Molino Pasini Meraviglia 300 is a type 00 flour, W300 strength, 15% protein, a P/L ratio of 0.53, and a recommended hydration range of 58–65%. Versatile Type 00 (W280-320) with remarkably high protein (15%) for its strength class. Works across most pizza styles, direct method or indirect, medium to long leavening, handles up to 80% hydration. Light, crispy, open crumb. It ferments best over 4.4–14.3 hours at room temp (22°C). Very strong flour (W405). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.