Nafavola 270
Molini Pivetti
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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-12 hoursat 22°C
OfficialDirect dough method recommended. Sweet spot around 12-16 hours at room temp. Creates soft, extensible dough perfect for hand-stretching.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.65% |
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.