Pizza Special Napoletana
Molini Spigadoro
AVPN-certified pizza flour from Molini Spigadoro, made from dehusked soft wheat. Spigadoro is one of those mills that's well-known in Italian professional circles but almost invisible internationally. They're recognized for innovation in milling processes and produce a full range of bread, pastry, and pizza flours. Their Pizza Special Napoletana uses dehusked wheat — the outer hull is removed before milling, which means less bitterness and a cleaner flavor profile than conventionally milled flour. Specs aren't publicly published (typical for Italian professional-only mills). Likely available only through foodservice distributors.
Optimale hydratatie: 58% – 64%
Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.
Optimale fermentatie: 8-16 uurom 22°C
GetestLimited public data on this flour. AVPN-certified so expect W220-300 range typical of approved Neapolitan flours. Made from dehusked wheat — should give cleaner flavor and whiter crumb than standard milling.
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flourDetail.seoSummary AVPN-certified pizza flour from Molini Spigadoro, made from dehusked soft wheat. Spigadoro is one of those mills that's well-known in Italian professional circles but almost invisible internationally. They're recognized for innovation in milling processes and produce a full range of bread, pastry, and pizza flours. Their Pizza Special Napoletana uses dehusked wheat — the outer hull is removed before milling, which means less bitterness and a cleaner flavor profile than conventionally milled flour. Specs aren't publicly published (typical for Italian professional-only mills). Likely available only through foodservice distributors. flourDetail.seoFermentation Limited public data on this flour. AVPN-certified so expect W220-300 range typical of approved Neapolitan flours. Made from dehusked wheat — should give cleaner flavor and whiter crumb than standard milling.
pizza, neapolitan, type-00, avpn-approved, professional, dehusked-wheat