Meraviglia 400
Molino Pasini
Type 00 (W~400) created for 'pinsa napoletana' — a hybrid style combining Roman pinsa crispness with Neapolitan-style high cornicione. Designed for long leavening and high hydration. The high P/L means it's tenacious; give it time to relax during shaping.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 7-22 hoursat 22°C
TestedVery strong flour (W415). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Molino Pasini Meraviglia 400 is a type 00 flour, W415 strength, 15% protein, a P/L ratio of 0.70, and a recommended hydration range of 60–68%. Type 00 (W~400) created for 'pinsa napoletana' — a hybrid style combining Roman pinsa crispness with Neapolitan-style high cornicione. Designed for long leavening and high hydration. The high P/L means it's tenacious; give it time to relax during shaping. It ferments best over 6.6–21.5 hours at room temp (22°C). Very strong flour (W415). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, type-00, pinsa, neapolitan, long-rise, high-hydration