Pizzeria Reginella
Molino Scoppettuolo
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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W300). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
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 8–24 hours at room temp (22°C). Strong flour (W300). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.