Farine à Pizza W360
Mon Fournil
Mon Fournil's high-strength pizza flour - W360, about 14% protein, built for long cold fermentation (24-72 hours) and high-heat Neapolitan baking at 350 C and above. The extra strength yields a lighter, more digestible, more flavourful crust than the standard T45. France's answer to a strong Italian 00.
Optimal hydration: 62% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 2-6 hoursat 24°C
OfficialManufacturer recipe: ~2 h first rise at room temp, then ~3 h final proof. 65% hydration (325 ml / 500 g).
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Pizza Napoletana
Mon Fournil Farine à Pizza W360 is a type 00 flour, W360 strength, 14% protein, and a recommended hydration range of 62–68%. Mon Fournil's high-strength pizza flour - W360, about 14% protein, built for long cold fermentation (24-72 hours) and high-heat Neapolitan baking at 350 C and above. The extra strength yields a lighter, more digestible, more flavourful crust than the standard T45. France's answer to a strong Italian 00. It ferments best over 2–6 hours at room temp (24°C). Manufacturer recipe: ~2 h first rise at room temp, then ~3 h final proof. 65% hydration (325 ml / 500 g).