Napoletana Moderna
Molino Pasini
Type 0 flour (W340-375) co-developed with Fudemy pizza academy for a modern take on Neapolitan pizza: more hydration, bigger cornicione, crisper bite than traditional. Good balance at P/L 0.55. Not a classic Neapolitan flour — this is the evolved version for contemporary pizzaiolos.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-19 hoursat 22°C
TestedVery strong flour (W358). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Pizza Napoletana
Molino Pasini Napoletana Moderna is a type 0 flour, W358 strength, 13% protein, a P/L ratio of 0.56, and a recommended hydration range of 60–68%. Type 0 flour (W340-375) co-developed with Fudemy pizza academy for a modern take on Neapolitan pizza: more hydration, bigger cornicione, crisper bite than traditional. Good balance at P/L 0.55. Not a classic Neapolitan flour — this is the evolved version for contemporary pizzaiolos. It ferments best over 5.9–19.3 hours at room temp (22°C). Very strong flour (W358). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.