Type 0 soft wheat flour with wheat germ for Neapolitan-style pizza, available in 500 g home packs and 10 kg professional sacks. The home version contains 5% wheat germ and has W 290; the professional version contains 95% type 0 flour and has W 270–290. Both have P/L 0.6–0.7 and 14.5% protein as sold. Suitable for dough hydration of 65–70%. Contains no added yeast or sourdough.
Contains: wheat 0, wheat germ
Type 0 soft wheat flour with wheat germ for Neapolitan-style pizza, available in 500 g home packs and 10 kg professional sacks. The home version contains 5% wheat germ and has W 290; the professional version contains 95% type 0 flour and has W 270–290. Both have P/L 0.6–0.7 and 14.5% protein as sold. Suitable for dough hydration of 65–70%. Contains no added yeast or sourdough.
The recommended hydration range for Molino Vigevano Vesuvio is 65–70%. A practical starting point is 68%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Vigevano Vesuvio can handle a home-oven range around 65–68%. The extra water helps prevent the longer bake from drying out the pizza.
