Incanto
Molini Pivetti
Pivetti's secret weapon for pre-doughs and sourdough. Type 0 flour enriched with wheat germ delivers W 300 strength plus enchanting fragrances and aromas that elevate any bake. Perfect for biga, poolish, or refreshing your sourdough starter. Also excels as a direct dough for Neapolitan pizza with 18-48 hour fermentation. The wheat germ adds nutritional value and a subtle nutty depth.
Optimal hydration: 58% – 66%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-24 hoursat 22°C
OfficialFor direct dough Neapolitan pizza. Also ideal for biga fermentation at room temp 12-16 hours before incorporating into final dough.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Ash Content | 0.7% |
Molini Pivetti Incanto is a type 0 flour, W300 strength, 12.5% protein, a recommended hydration range of 58–66%, and 57% absorption. Pivetti's secret weapon for pre-doughs and sourdough. Type 0 flour enriched with wheat germ delivers W 300 strength plus enchanting fragrances and aromas that elevate any bake. Perfect for biga, poolish, or refreshing your sourdough starter. Also excels as a direct dough for Neapolitan pizza with 18-48 hour fermentation. The wheat germ adds nutritional value and a subtle nutty depth. It ferments best over 12–24 hours at room temp (22°C). For direct dough Neapolitan pizza. Also ideal for biga fermentation at room temp 12-16 hours before incorporating into final dough.
pizza, neapolitan, biga, poolish, sourdough, wheat-germ, pre-dough, type-0