Professional Pizza Line
Molini Pivetti
Pivetti's historic professional pizza line, backed by 150 years of milling expertise since 1875. Designed specifically for pizzeria use with consistent quality and performance. Produces light, extensible dough with excellent oven spring.
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
OfficialReliable pizzeria workhorse flour. Room temp or 24-72h cold ferment both work well. Forgiving with timing - wide fermentation window makes it beginner-friendly.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Molini Pivetti Professional Pizza Line is a type 00 flour, W290 strength, 12.5% protein, a P/L ratio of 0.50, a recommended hydration range of 58–65%, and 58% absorption. Pivetti's historic professional pizza line, backed by 150 years of milling expertise since 1875. Designed specifically for pizzeria use with consistent quality and performance. Produces light, extensible dough with excellent oven spring. It ferments best over 8–16 hours at room temp (22°C). Reliable pizzeria workhorse flour. Room temp or 24-72h cold ferment both work well. Forgiving with timing - wide fermentation window makes it beginner-friendly.