Tradizionale 00 RP
Molino Piantoni
The rapid-leavening variant of Piantoni's AVPN-approved Tradizionale line. Lower W than the MD variant, designed for same-day pizza production with shorter fermentation times. From the family-owned Brescia mill operating since 1850.
Optimal hydration: 56% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialRapid-rise flour. Designed for 4-8h warm fermentation. 0.3-0.5% fresh yeast. Hydration 56-62%. Ideal for high-volume pizzerias needing same-day production.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Molino Piantoni Tradizionale 00 RP is a type 00 flour, W240 strength, 12.5% protein, and a recommended hydration range of 56–62%. The rapid-leavening variant of Piantoni's AVPN-approved Tradizionale line. Lower W than the MD variant, designed for same-day pizza production with shorter fermentation times. From the family-owned Brescia mill operating since 1850. It ferments best over 4–8 hours at room temp (22°C). Rapid-rise flour. Designed for 4-8h warm fermentation. 0.3-0.5% fresh yeast. Hydration 56-62%. Ideal for high-volume pizzerias needing same-day production.