Professional Pizza Azzurra
Molini Pivetti
Pivetti's workhorse flour for classic Italian pizza and focaccia. Medium-high W strength (270-290) delivers excellent leavening resistance with easy workability, making it ideal for 8-24 hour fermentation. The fine, pale grain produces soft, pillowy Neapolitan-style crusts with good extensibility. A reliable choice for pizzerias seeking consistent results day after day.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
OfficialRecommended medium leavening window. Works well with direct dough method. Peak flavor develops around 14-18 hours at room temperature.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Molini Pivetti Professional Pizza Azzurra is a type 00 flour, W280 strength, 13.5% protein, a recommended hydration range of 58–65%, and 56% absorption. Pivetti's workhorse flour for classic Italian pizza and focaccia. Medium-high W strength (270-290) delivers excellent leavening resistance with easy workability, making it ideal for 8-24 hour fermentation. The fine, pale grain produces soft, pillowy Neapolitan-style crusts with good extensibility. A reliable choice for pizzerias seeking consistent results day after day. It ferments best over 8–24 hours at room temp (22°C). Recommended medium leavening window. Works well with direct dough method. Peak flavor develops around 14-18 hours at room temperature.