Vera Napoli
Molino Vigevano
A distinctive blend of Type 0 soft wheat flour with re-milled durum wheat semolina (about 10%), creating a unique texture profile. The semolina contributes crispiness and a characteristic golden color, avoiding the "chewing gum" effect when pizza cools. W 250-270 suits medium leavening of 6-8 hours. Ideal for takeaway pizza, pan pizza, and shovel-style (pala) pizza where texture and color matter. Part of Vigevano's Special Selections line.
Optimal hydration: 55% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-8 hoursat 22°C
OfficialMedium leavening optimized for daytime production. Semolina adds crunch and golden color without extending fermentation.
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Best For
Pizza Classica
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Molino Vigevano Vera Napoli is a type 0 flour, W260 strength, 13% protein, a P/L ratio of 0.70, a recommended hydration range of 55–62%, and 56% absorption. A distinctive blend of Type 0 soft wheat flour with re-milled durum wheat semolina (about 10%), creating a unique texture profile. The semolina contributes crispiness and a characteristic golden color, avoiding the "chewing gum" effect when pizza cools. W 250-270 suits medium leavening of 6-8 hours. Ideal for takeaway pizza, pan pizza, and shovel-style (pala) pizza where texture and color matter. Part of Vigevano's Special Selections line. It ferments best over 6–8 hours at room temp (22°C). Medium leavening optimized for daytime production. Semolina adds crunch and golden color without extending fermentation.
pizza, pan-pizza, pala, takeaway, type-0, semolina-blend, medium-leavening