Molino ScoppettuoloPizzeria Reginella
The Neapolitan specialist (W300, Type 00) approved for Vera Pizza Napoletana. Traditional room-temp fermentation at 20-22C. Consistent and reliable, the W300 +/-20 tolerance is tight for a small mill. 58-62% hydration for classic results.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Scoppettuolo Pizzeria Reginella is a type 00 flour, W300 strength, 12.5% protein, a P/L ratio of 0.55, and a recommended hydration range of 58–65%. The Neapolitan specialist (W300, Type 00) approved for Vera Pizza Napoletana. Traditional room-temp fermentation at 20-22C. Consistent and reliable, the W300 +/-20 tolerance is tight for a small mill. 58-62% hydration for classic results. It ferments best over 4.4–14.3 hours at room temp (22°C). Strong flour (W300). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.