Sorbole
Molini Pivetti
A tribute to Emilia-Romagna's pizza tradition. W 220 and 100% Italian wheat create thin, tight, crunchy, and incredibly light doughs with shorter fermentation windows of 3-24 hours. Perfect for the regional style featuring a crispy base and subtler cornicione than Neapolitan. Quick to handle, easy to work, and ready when you are.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-8 hoursat 22°C
OfficialDeveloped for extra-short rise times. Perfect for same-day production. Direct dough method - mix, rest, ball, proof, bake.
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Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Molini Pivetti Sorbole is a type 00 flour, W220 strength, 12% protein, a recommended hydration range of 55–62%, and 54% absorption. A tribute to Emilia-Romagna's pizza tradition. W 220 and 100% Italian wheat create thin, tight, crunchy, and incredibly light doughs with shorter fermentation windows of 3-24 hours. Perfect for the regional style featuring a crispy base and subtler cornicione than Neapolitan. Quick to handle, easy to work, and ready when you are. It ferments best over 3–8 hours at room temp (22°C). Developed for extra-short rise times. Perfect for same-day production. Direct dough method - mix, rest, ball, proof, bake.
pizza, emilian, thin-crust, crispy, quick-fermentation, italian-wheat, type-00