Professional Pizza Blu
Molini Pivetti
Professional line flour from Molini Pivetti's color-coded series, made with Italian and European grains. Completes the professional pizza flour range alongside Rossa, Verde, and Azzurra varieties. Designed for consistent professional results with medium-long fermentation times and reliable performance in pizzeria environments.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 22°C
OfficialProfessional medium-long fermentation
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Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Mix Time | 10-15 min |
Molini Pivetti Professional Pizza Blu is a type 00 flour, W300 strength, 12.5% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 60% absorption. Professional line flour from Molini Pivetti's color-coded series, made with Italian and European grains. Completes the professional pizza flour range alongside Rossa, Verde, and Azzurra varieties. Designed for consistent professional results with medium-long fermentation times and reliable performance in pizzeria environments. It ferments best over 8–16 hours at room temp (22°C). Professional medium-long fermentation
pizza, professional, color-coded, medium-fermentation, type-00, pizzeria, reliable