Pizzeria Classica
Molino Scoppettuolo
Classic Type 00 (W260) for thin, crispy, well-aerated pizza with short fermentation. Direct or indirect method, but keep it under 12h — this flour isn't built for marathon rises. Moderate P/L 0.50 gives good extensibility for hand-stretching thin discs.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Molino Scoppettuolo Pizzeria Classica is a type 00 flour, W260 strength, 13.5% protein, a P/L ratio of 0.50, and a recommended hydration range of 60–68%. Classic Type 00 (W260) for thin, crispy, well-aerated pizza with short fermentation. Direct or indirect method, but keep it under 12h — this flour isn't built for marathon rises. Moderate P/L 0.50 gives good extensibility for hand-stretching thin discs. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.