Viola
Molino Pasini
The 'middle child' of Pasini pizza flours - W330-350 sits between Verde (short) and Arancio (long fermentation). Perfect for 18-48 hour schedules. Excellent extensibility (low P/L 0.45-0.55) creates light, airy pizzas and breads. Works beautifully for Neapolitan, pan, and Roman-style.
Optimal hydration: 62% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-18 hoursat 22°C
OfficialManufacturer: 8-18h warm fermentation.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Falling Number | 300ms |
Molino Pasini Viola is a type 00 flour, W340 strength, 13.8% protein, a P/L ratio of 0.50, a recommended hydration range of 62–75%, and 58% absorption. The 'middle child' of Pasini pizza flours - W330-350 sits between Verde (short) and Arancio (long fermentation). Perfect for 18-48 hour schedules. Excellent extensibility (low P/L 0.45-0.55) creates light, airy pizzas and breads. Works beautifully for Neapolitan, pan, and Roman-style. It ferments best over 8–18 hours at room temp (22°C). Manufacturer: 8-18h warm fermentation.