Professional Pizza Verde
Molini Pivetti
The quick-turnaround flour for busy pizzerias. Low W strength (190-220) means short 4-7 hour fermentation times with minimal planning. Lower protein creates excellent extensibility for easy stretching. Ideal for hard bread, piadina, focaccia, and oven-baked pizza when you need dough ready in hours, not days.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-7 hoursat 22°C
OfficialQuick leavening flour - perfect for same-day service. Direct dough method recommended. Don't over-proof or gluten will weaken.
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Best For
Pizza Classica
Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Molini Pivetti Professional Pizza Verde is a type 00 flour, W205 strength, 11% protein, a recommended hydration range of 55–62%, and 54% absorption. The quick-turnaround flour for busy pizzerias. Low W strength (190-220) means short 4-7 hour fermentation times with minimal planning. Lower protein creates excellent extensibility for easy stretching. Ideal for hard bread, piadina, focaccia, and oven-baked pizza when you need dough ready in hours, not days. It ferments best over 4–7 hours at room temp (22°C). Quick leavening flour - perfect for same-day service. Direct dough method recommended. Don't over-proof or gluten will weaken.
pizza, quick-fermentation, piadina, focaccia, bread, type-00