Nativa
Molino Piantoni
An innovative Type 2 flour based on ancient Einkorn wheat (Monococco Shebar), developed in collaboration with Franco Pepe and the University of Brescia. Creates a distinctive pizza with darker color, thinner profile, and flat edges - crispy, crumbly, and highly digestible. A full-bodied flour rich in fiber, protein, and vitamins for health-conscious pizzaiolos.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
OfficialEinkorn wheat requires reduced leavening times compared to traditional flours. Franco Pepe recommends shorter fermentation and reduced salt.
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Molino Piantoni Nativa is 13% protein and a recommended hydration range of 55–62%. An innovative Type 2 flour based on ancient Einkorn wheat (Monococco Shebar), developed in collaboration with Franco Pepe and the University of Brescia. Creates a distinctive pizza with darker color, thinner profile, and flat edges - crispy, crumbly, and highly digestible. A full-bodied flour rich in fiber, protein, and vitamins for health-conscious pizzaiolos. It ferments best over 2–6 hours at room temp (22°C). Einkorn wheat requires reduced leavening times compared to traditional flours. Franco Pepe recommends shorter fermentation and reduced salt.
pizza, professional, type-2, ancient-grain, einkorn, digestibility, vegetarian, vegan