00 ORO di Napoli
Molino Signetti
Tribute to Neapolitan pizza tradition with high cornicione (edge) without sacrificing crispness. Features large, irregular air bubbles typical of light, well-risen dough. Ideal for direct and indirect processes, 24-72 hours.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-24 hoursat 22°C
OfficialW340-360. Manufacturer states maturation 24/36/72h — the 24h option is warm-only. Medium-long warm fermentation.
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Technical Specifications
Absorption | 60% |
Molino Signetti 00 ORO di Napoli is a type 00 flour, W320 strength, 13.5% protein, a P/L ratio of 0.55, a recommended hydration range of 60–70%, and 60% absorption. Tribute to Neapolitan pizza tradition with high cornicione (edge) without sacrificing crispness. Features large, irregular air bubbles typical of light, well-risen dough. Ideal for direct and indirect processes, 24-72 hours. It ferments best over 8–24 hours at room temp (22°C). W340-360. Manufacturer states maturation 24/36/72h — the 24h option is warm-only. Medium-long warm fermentation.
00, neapolitan, canotto, high-cornicione, professional, airy