Molini PivettiNafavola 270
Pivetti's flagship flour for authentic Neapolitan pizza. This Type 0 flour with W 270 creates light, melt-in-your-mouth doughs with developed alveolation and pronounced cornicione. Engineered for 10-26 hour fermentation with direct dough method. Delivers the classic soft center with airy, blistered crust that defines true Neapolitan style. A tested product suitable for pizza delivery operations.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 56% |
Ash Content | 0.65% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molini Pivetti Nafavola 270 is a type 0 flour, W270 strength, 12% protein, a recommended hydration range of 58–65%, and 56% absorption. Pivetti's flagship flour for authentic Neapolitan pizza. This Type 0 flour with W 270 creates light, melt-in-your-mouth doughs with developed alveolation and pronounced cornicione. Engineered for 10-26 hour fermentation with direct dough method. Delivers the classic soft center with airy, blistered crust that defines true Neapolitan style. A tested product suitable for pizza delivery operations. It ferments best over 3.9–12.4 hours at room temp (22°C). Direct dough method recommended. Sweet spot around 12-16 hours at room temp. Creates soft, extensible dough perfect for hand-stretching.