Tipo 0 Pizza Classica
Molino Signetti
Type 0 wheat flour for Classic Pizza. Easy to roll without fear of mistakes. Ideal for all types of classic pizza: tonda romana, pan pizza, and focaccia. Perfect for light, tasty doughs with medium to long fermentation. Slow milling respects grain quality.
Optimal hydration: 55% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 14-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Pizza Classica
Technical Specifications
Absorption | 56% |
Molino Signetti Tipo 0 Pizza Classica is a type 0 flour, W260 strength, 12.5% protein, a P/L ratio of 0.58, a recommended hydration range of 55–65%, and 56% absorption. Type 0 wheat flour for Classic Pizza. Easy to roll without fear of mistakes. Ideal for all types of classic pizza: tonda romana, pan pizza, and focaccia. Perfect for light, tasty doughs with medium to long fermentation. Slow milling respects grain quality. It ferments best over 12–48 hours at fridge (4°C). Forgiving flour, great for beginners