00 BLU
Molino Signetti
Highly elastic pizza flour for short maturation times. Ideal for direct dough processes, pan pizza, and pizza fritta. Also excellent for Ligurian and Apulian focaccia. 6-24 hour fermentation range.
Optimal hydration: 55% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-24 hoursat 20°C
TestedVery elastic, great for pizza fritta and focaccia
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 57% |
Molino Signetti 00 BLU is a type 00 flour, W290 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 55–65%, and 57% absorption. Highly elastic pizza flour for short maturation times. Ideal for direct dough processes, pan pizza, and pizza fritta. Also excellent for Ligurian and Apulian focaccia. 6-24 hour fermentation range. It ferments best over 6–24 hours at room temp (20°C). Very elastic, great for pizza fritta and focaccia
00, short-fermentation, elastic, focaccia, pizza-fritta, pan-pizza