Molino SignettiPizza Tonda Napoletana Mix
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.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 58% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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