Nafavola 320
Molini Pivetti
The extended-fermentation powerhouse in Pivetti's Nafavola line. W 320 strength handles marathon 26-72 hour proofs without breaking down, delivering meltability, developed alveolation, and incredible fragrance. Ideal balance of elasticity and extensibility makes it versatile for both classic Neapolitan and modern pizza experiments. A tested product built for pizza delivery consistency.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-16 hoursat 22°C
OfficialCan handle warm fermentation up to 26 hours. For shorter times, consider Nafavola 270 instead.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Molini Pivetti Nafavola 320 is a type 0 flour, W320 strength, 12% protein, a recommended hydration range of 60–68%, and 58% absorption. The extended-fermentation powerhouse in Pivetti's Nafavola line. W 320 strength handles marathon 26-72 hour proofs without breaking down, delivering meltability, developed alveolation, and incredible fragrance. Ideal balance of elasticity and extensibility makes it versatile for both classic Neapolitan and modern pizza experiments. A tested product built for pizza delivery consistency. It ferments best over 4.8–15.5 hours at room temp (22°C). Can handle warm fermentation up to 26 hours. For shorter times, consider Nafavola 270 instead.
pizza, neapolitan, long-fermentation, type-0, high-strength, delivery