Pizza Tonda Napoletana Mix
Molino Signetti
Flour blend for Neapolitan Pizza - true tribute to Naples pizza tradition. Guaranteed pizzeria-quality results. Highly digestible with tasty, light edge. Crispy outside, soft inside. Suitable for short, long, and very long fermentation.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 10-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 58% |
Molino Signetti Pizza Tonda Napoletana Mix is W300 strength, 13% protein, a recommended hydration range of 58–68%, and 58% absorption. Flour blend for Neapolitan Pizza - true tribute to Naples pizza tradition. Guaranteed pizzeria-quality results. Highly digestible with tasty, light edge. Crispy outside, soft inside. Suitable for short, long, and very long fermentation. It ferments best over 8–72 hours at fridge (4°C). Versatile - works for short or long fermentation
mix, neapolitan, versatile, digestible, home-baker, professional