Meraviglia 300
Molino Pasini
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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W405). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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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 12–36 hours at room temp (22°C). Very strong flour (W405). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.