00 VERDE Premium
Molino Signetti
High elasticity pizza flour for high-hydration doughs and long maturation times. Suitable for both direct and indirect processes. Ideal for thin and crispy pizza. 24-48+ hour fermentation.
Optimal hydration: 65% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 62% |
Molino Signetti 00 VERDE Premium is a type 00 flour, W360 strength, 14.5% protein, a P/L ratio of 0.58, a recommended hydration range of 65–78%, and 62% absorption. High elasticity pizza flour for high-hydration doughs and long maturation times. Suitable for both direct and indirect processes. Ideal for thin and crispy pizza. 24-48+ hour fermentation. It ferments best over 24–96 hours at fridge (4°C). Premium flour for high-hydration, thin crispy pizza
00, premium, high-hydration, long-fermentation, crispy, thin-crust