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: 4-11 hoursat 22°C
TestedDesigned for crispy, cracker-like pizza styles. Shorter fermentation.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
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 3.6–11.1 hours at room temp (22°C). Designed for crispy, cracker-like pizza styles. Shorter fermentation.