Pizza Piuma
Molino Vigevano
Piuma means feather in Italian, and this flour lives up to its name. A Type 00 base enriched with powdered milk, soy lecithin, and malt creates extremely soft, light end products with fine, regular porosity. Designed for short fermentation times when you need volume and softness fast. Ideal for Genovese and Pugliese focaccias, pan pizza, burger buns, and rotisserie products. Note: contains milk derivatives and soy - not suitable for those with allergies.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-4 hoursat 22°C
OfficialShort leavening flour designed for quick production. Milk powder and malt promote browning and softness.
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Best For
Pizza Classica
Technical Specifications
Absorption | 54% |
Ash Content | 0.5% |
Molino Vigevano Pizza Piuma is a type 00 flour, W220 strength, 11.4% protein, a P/L ratio of 0.55, a recommended hydration range of 55–62%, and 54% absorption. Piuma means feather in Italian, and this flour lives up to its name. A Type 00 base enriched with powdered milk, soy lecithin, and malt creates extremely soft, light end products with fine, regular porosity. Designed for short fermentation times when you need volume and softness fast. Ideal for Genovese and Pugliese focaccias, pan pizza, burger buns, and rotisserie products. Note: contains milk derivatives and soy - not suitable for those with allergies. It ferments best over 2–4 hours at room temp (22°C). Short leavening flour designed for quick production. Milk powder and malt promote browning and softness.
pizza, focaccia, pan-pizza, burger-buns, type-00, enriched, short-leavening, soft-texture