Molino Signetti00 ORO di Napoli
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.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 60% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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 4.8–15.5 hours at room temp (22°C). W340-360. Manufacturer states maturation 24/36/72h — the 24h option is warm-only. Medium-long warm fermentation.