Gran Riserva Rossa
Molini Pivetti
100% Emilian flour from the Campi Protetti Pivetti supply chain for indirect doughs with long leavening and high hydration. Made with selected grains from Bologna, Modena and Ferrara provinces. Designed for classic pizzas, bakery and pastry products requiring strong gluten structure and extended fermentation times.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-16 hoursat 22°C
OfficialLong leavening for indirect doughs
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Best For
Pizza Classica
Technical Specifications
Absorption | 63% |
Ash Content | 0.55% |
Mix Time | 12-18 min |
Molini Pivetti Gran Riserva Rossa is a type 00 flour, W320 strength, 13% protein, a P/L ratio of 0.65, a recommended hydration range of 62–70%, and 63% absorption. 100% Emilian flour from the Campi Protetti Pivetti supply chain for indirect doughs with long leavening and high hydration. Made with selected grains from Bologna, Modena and Ferrara provinces. Designed for classic pizzas, bakery and pastry products requiring strong gluten structure and extended fermentation times. It ferments best over 4.8–15.5 hours at room temp (22°C). Long leavening for indirect doughs
pizza, campi-protetti, emilian, csqa-certified, long-fermentation, high-hydration, indirect-dough, type-00, supply-chain, strong