Gran Mugnaio Pizza 00
Molino Spadoni
Premium Italian pizza flour from Molino Spadoni (est. 1921). Made from carefully selected 100% Italian grains with added wheat gluten for professional results at home. Light milling ensures elasticity and excellent fermentation tolerance. Produces flavorful, crispy, digestible pizza with golden color and distinctive aroma. Ideal for long rising times with fresh yeast.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
OfficialFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Mix Time | 8-12 min |
Molino Spadoni Gran Mugnaio Pizza 00 is a type 00 flour, W245 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 58% absorption. Premium Italian pizza flour from Molino Spadoni (est. 1921). Made from carefully selected 100% Italian grains with added wheat gluten for professional results at home. Light milling ensures elasticity and excellent fermentation tolerance. Produces flavorful, crispy, digestible pizza with golden color and distinctive aroma. Ideal for long rising times with fresh yeast. It ferments best over 6–12 hours at room temp (22°C).