AVPN

Molino San Felice Verace

Name: Molino San Felice Verace
Brand: Molino San Felice

StrongItaly

AVPN-certified since 2001 - one of the original approved flours. Molino San Felice sits in Cimitile (Campania), at the foot of Vesuvius, in a town famous for its early Christian basilicas. The Ambrosio and Ragosta families started milling in the late 1800s in San Giuseppe Vesuviano before moving here in the 1960s. They were the first Italian mill to pursue product quality certification. The Verace is their flagship - tipo 00, European and Italian wheat blend, designed specifically for Neapolitan pizza. They also make STG (the first flour certified under EU Pizza Napoletana STG regulation 97/2010 - lets pizzerias get official STG certification) and Gold (higher protein STG variant for longer ferments). If you're in Campania and see a pizzeria with the STG designation, there's a decent chance they're using San Felice flour.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.