Vesuvio
Molino Vigevano
The flagship flour from Molino Vigevano (since 1936), featuring their patented cold-pressed stone-ground wheat germ for enhanced nutrition and golden color. W 270-290 provides excellent extensibility for traditional Neapolitan-style pizza with honeycomb structure and leopard-spotted edges. The wheat germ adds vitamins A, B, E, D plus iron and magnesium while contributing subtle sweetness. Works beautifully in both wood-fired and home ovens.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 10-12 hoursat 22°C
OfficialClassic medium leavening window for authentic Neapolitan pizza. Stone-ground wheat germ adds nutrition and golden color.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Molino Vigevano Vesuvio is a type 0 flour, W280 strength, 14.5% protein, a P/L ratio of 0.62, a recommended hydration range of 58–65%, and 58% absorption. The flagship flour from Molino Vigevano (since 1936), featuring their patented cold-pressed stone-ground wheat germ for enhanced nutrition and golden color. W 270-290 provides excellent extensibility for traditional Neapolitan-style pizza with honeycomb structure and leopard-spotted edges. The wheat germ adds vitamins A, B, E, D plus iron and magnesium while contributing subtle sweetness. Works beautifully in both wood-fired and home ovens. It ferments best over 10–12 hours at room temp (22°C). Classic medium leavening window for authentic Neapolitan pizza. Stone-ground wheat germ adds nutrition and golden color.