Tradizionale 00 LG
Molino Piantoni
The long-leavening variant of Piantoni's Tradizionale line. High W strength for extended cold fermentation, producing complex flavors and excellent cornicione. The strong sibling of the AVPN-approved 00 MD.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Pizza Napoletana
Molino Piantoni Tradizionale 00 LG is a type 00 flour, W350 strength, 14.5% protein, and a recommended hydration range of 60–68%. The long-leavening variant of Piantoni's Tradizionale line. High W strength for extended cold fermentation, producing complex flavors and excellent cornicione. The strong sibling of the AVPN-approved 00 MD. It ferments best over 48–96 hours at fridge (4°C). Designed for 48-96h cold fermentation. Strong gluten (W~350) maintains structure over long retard. 0.05-0.1% fresh yeast. Produces deep flavor complexity.
pizza, type-00, italian, long-rise, neapolitan, professional