Tradizionale 00 MD
Molino Piantoni
The benchmark AVPN-approved flour from this family-owned mill in Brescia since 1850. Franco Pepe's choice for its exceptional balance of elasticity and strength, W290-320 delivers a soft, silky dough that stretches without springing back. Perfect for those who want forgiving dough with authentic Neapolitan character.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 20°C
OfficialClassic medium-leavening window. The balanced W290-320 strength delivers a soft, silky dough that stretches easily without springing back.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
Falling Number | 280ms |
Molino Piantoni Tradizionale 00 MD is a type 00 flour, W305 strength, 13.5% protein, a recommended hydration range of 58–65%, and 57% absorption. The benchmark AVPN-approved flour from this family-owned mill in Brescia since 1850. Franco Pepe's choice for its exceptional balance of elasticity and strength, W290-320 delivers a soft, silky dough that stretches without springing back. Perfect for those who want forgiving dough with authentic Neapolitan character. It ferments best over 8–16 hours at room temp (20°C). Classic medium-leavening window. The balanced W290-320 strength delivers a soft, silky dough that stretches easily without springing back.
pizza, neapolitan, professional, type-00, avpn-approved, medium-rise