Mimosa 00
Molini Pivetti
Historic Italian pizza flour from Molini Pivetti (est. 1875). Made from selected 100% soft wheat for exceptional taste and consistency. Medium-high extensibility with lower tenacity makes it easier to stretch than Caputo. Produces crispy, thin crust with big air pockets in the rim. Popular Caputo alternative known for lighter, crispier results. Ideal for 8-12 hour fermentation.
Optimal hydration: 56% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-12 hoursat 22°C
OfficialFermentation window from flour profile data.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Mix Time | 8-12 min |
Molini Pivetti Mimosa 00 is a type 00 flour, W305 strength, 12.5% protein, a P/L ratio of 0.52, a recommended hydration range of 56–62%, and 58% absorption. Historic Italian pizza flour from Molini Pivetti (est. 1875). Made from selected 100% soft wheat for exceptional taste and consistency. Medium-high extensibility with lower tenacity makes it easier to stretch than Caputo. Produces crispy, thin crust with big air pockets in the rim. Popular Caputo alternative known for lighter, crispier results. Ideal for 8-12 hour fermentation. It ferments best over 8–12 hours at room temp (22°C).
pizza, type-00, crispy, thin-crust, extensible, professional