Molino PasiniPizza Croccante
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.
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Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
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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.