Tradizionale Pizzeria
Molino Scoppettuolo
Quick-method Type 00 (W230) specifically for pan pizza in teglia with direct, fast dough. Makes thin, crispy, well-aerated pizzas without overnight fermentation. Stick to same-day use and don't cold retard past 24h.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Best For
Molino Scoppettuolo Tradizionale Pizzeria is a type 00 flour, W230 strength, 12.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 58–65%. Quick-method Type 00 (W230) specifically for pan pizza in teglia with direct, fast dough. Makes thin, crispy, well-aerated pizzas without overnight fermentation. Stick to same-day use and don't cold retard past 24h. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.