Chella llà!
Molino Spadoni
Chella lla! is Neapolitan dialect for "that one there!" — as in pointing at your pizza and saying yeah, THAT is the one. AVPN-certified tipo 0 from Molino Spadoni (est. 1921, Coccolia — the actual mill building dates to 1445). This is notable because most AVPN flours are tipo 00 — being tipo 0 means slightly more bran, more ash, more flavor, and better browning. W250-280 with excellent water absorption. The result is described as very digestible, crumbly and does not resist chewing — basically the opposite of rubbery pizza. Spadoni is a serious operation — 9 facilities, 180+ employees, exports to 40+ countries. They also run a heritage pig farm (Mora Romagnola breed) because apparently milling flour was not enough.
Optimal hydration: 62% – 67%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-18 hoursat 22°C
OfficialType 0 (not 00) — slightly more bran and germ means more flavor and better browning. W250-280 handles all fermentation types. Manufacturer says excellent mixer stability. 0.1-0.3% fresh yeast, 62-66% hydration.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Molino Spadoni Chella llà! is a type 0 flour, W265 strength, 12% protein, and a recommended hydration range of 62–67%. Chella lla! is Neapolitan dialect for "that one there!" — as in pointing at your pizza and saying yeah, THAT is the one. AVPN-certified tipo 0 from Molino Spadoni (est. 1921, Coccolia — the actual mill building dates to 1445). This is notable because most AVPN flours are tipo 00 — being tipo 0 means slightly more bran, more ash, more flavor, and better browning. W250-280 with excellent water absorption. The result is described as very digestible, crumbly and does not resist chewing — basically the opposite of rubbery pizza. Spadoni is a serious operation — 9 facilities, 180+ employees, exports to 40+ countries. They also run a heritage pig farm (Mora Romagnola breed) because apparently milling flour was not enough. It ferments best over 8–18 hours at room temp (22°C). Type 0 (not 00) — slightly more bran and germ means more flavor and better browning. W250-280 handles all fermentation types. Manufacturer says excellent mixer stability. 0.1-0.3% fresh yeast, 62-66% hydration.
pizza, neapolitan, type-0, avpn-approved, professional, high-flavor