Pizza Croccante
Molino Pasini
Type 00 flour specifically formulated for crispy pizza styles - the name literally means 'crunchy pizza'. Lower W and moderate protein create a tender, crisp base rather than chewy. Perfect for bar-style pizza, crackers, and thin-crust styles where snap is the goal.
Optimal hydration: 55% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-18 hoursat 24°C
TestedDesigned for crispy, cracker-like pizza styles. Shorter fermentation.
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Best For
Pizza Classica
Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Molino Pasini Pizza Croccante is a type 00 flour, W250 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 55–65%, and 54% absorption. Type 00 flour specifically formulated for crispy pizza styles - the name literally means 'crunchy pizza'. Lower W and moderate protein create a tender, crisp base rather than chewy. Perfect for bar-style pizza, crackers, and thin-crust styles where snap is the goal. It ferments best over 4–18 hours at room temp (24°C). Designed for crispy, cracker-like pizza styles. Shorter fermentation.