Professional Pizza Rossa
Molini Pivetti
The long-fermentation specialist in Pivetti's professional line. W strength of 290-320 handles extended 24-36 hour proofs with excellent leavening resistance, delivering consistently optimal results. Slightly lower protein than Azzurra provides superb extensibility and easy workability. Perfect for pizzerias running overnight cold ferments or multi-day schedules.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 5-15 hoursat 22°C
OfficialWorks well for same-day doughs with longer room temp fermentation. Best results with bulk ferment of 4-6 hours before balling.
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1why does nobody talk about this flour?? W280 and like half the price of Caputo. completley underrated
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Molini Pivetti Professional Pizza Rossa is a type 00 flour, W305 strength, 12.5% protein, a recommended hydration range of 58–65%, and 55% absorption. The long-fermentation specialist in Pivetti's professional line. W strength of 290-320 handles extended 24-36 hour proofs with excellent leavening resistance, delivering consistently optimal results. Slightly lower protein than Azzurra provides superb extensibility and easy workability. Perfect for pizzerias running overnight cold ferments or multi-day schedules. It ferments best over 4.5–14.6 hours at room temp (22°C). Works well for same-day doughs with longer room temp fermentation. Best results with bulk ferment of 4-6 hours before balling.