Oro di Napoli Tipo 0
Molino Signetti
Signetti's flour for modern Neapolitan pizza - the 'canotto' or neo-Neapolitan style with tall, puffy cornicione. Exceptional crust with perfect crunchiness-to-chew balance. Works for 24-72 hour schedules, both direct and indirect methods. A great alternative to Caputo for contemporary styles.
Optimal hydration: 60% – 72%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 8-24 hoursat 22°C
OfficialW290-330. Modern Neapolitan, canotto style. Warm fermentation 8-24h.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Molino Signetti Oro di Napoli Tipo 0 is a type 0 flour, W290 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 60–72%, and 58% absorption. Signetti's flour for modern Neapolitan pizza - the 'canotto' or neo-Neapolitan style with tall, puffy cornicione. Exceptional crust with perfect crunchiness-to-chew balance. Works for 24-72 hour schedules, both direct and indirect methods. A great alternative to Caputo for contemporary styles. It ferments best over 8–24 hours at room temp (22°C). W290-330. Modern Neapolitan, canotto style. Warm fermentation 8-24h.