Molini Pizzuti Flours & Mixes for Pizza, Bread & Pastry

Q: Which Pizzuti flour matches my fermentation window?

12–24 h (peak ~18 h): Pulcinella (Type 0, W≈260, P/L≈0.65).24–48 h (peak ~36 h): Costa d’Amalfi (Type 0, W≈300, high stability).48–72 h (peak ~54 h): Vesuvio (Type 0, W≈350, stability ≈18′; great for high-hydration/cold-retard).

Q: Do you carry gluten-free options?

Yes—Zero Glutine is a gluten- and milk-free multipurpose mix (1 kg) for bread, pizza, focaccia and sweets.

Q: What if I’m baking at home without a pizza oven?

Use a preheated steel or stone in a 260–315 °C / 500–600 °F oven; dough choice still follows the windows above (Pulcinella → Costa d’Amalfi → Vesuvio). For Neapolitan-style at home, Pizzuti’s Mix for Pizza (with dehydrated sourdough) is a great shortcut—just add water.

Q: How much diastatic malt should I use?

Pizzuti’s High-Diastatic Malt (≥14,000 PU) dosage: adjuvant 1–5 g per 1 kg flour (0.1–0.5%); or ingredient 40–60 g per 1 kg (4–6%) when a recipe calls for it.

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Heritage rooted in Campania, science-driven since 1953.

Founded in 1953 and now in its third generation, Molini Pizzuti mills in Bellizzi (Salerno)—at the gates of the Amalfi Coast—where they combine regional tradition with a rigorously scientific approach to flour. In 2000 they launched the Pizzuti Academy, a training hub for pizza makers, bakers and pastry chefs that turns brand know-how into real-world technique.

Quality you can feel in the dough.

Behind each flour is an in-house R&D lab fine-tuning blends and processes, a portfolio organized by use (pizza, bread, pastry, pasta, retail, gluten-free), and clear technical specs (W, P/L, absorption, stability) so fermentation is predictable from same-day to 72-hour high-hydration doughs. Their flours are 100% natural—no additives—and the Academy’s ongoing support helps professionals and home bakers get consistent results.

Frequently Asked Questions

Which Pizzuti flour matches my fermentation window?

12–24 h (peak ~18 h): Pulcinella (Type 0, W≈260, P/L≈0.65).
24–48 h (peak ~36 h): Costa d’Amalfi (Type 0, W≈300, high stability).
48–72 h (peak ~54 h): Vesuvio (Type 0, W≈350, stability ≈18′; great for high-hydration/cold-retard).

Do you carry gluten-free options?

Yes—Zero Glutine is a gluten- and milk-free multipurpose mix (1 kg) for bread, pizza, focaccia and sweets.

What if I’m baking at home without a pizza oven?

Use a preheated steel or stone in a 260–315 °C / 500–600 °F oven; dough choice still follows the windows above (Pulcinella → Costa d’Amalfi → Vesuvio). For Neapolitan-style at home, Pizzuti’s Mix for Pizza (with dehydrated sourdough) is a great shortcut—just add water.

How much diastatic malt should I use?

Pizzuti’s High-Diastatic Malt (≥14,000 PU) dosage: adjuvant 1–5 g per 1 kg flour (0.1–0.5%); or ingredient 40–60 g per 1 kg (4–6%) when a recipe calls for it.

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Molini Pizzuti

Heritage rooted in Campania, science-driven since 1953.

Quality you can feel in the dough.

Molini Pizzuti Costa d’Amalfi Tipo 0 Pizza Flour (5kg/11lbs)

Molini Pizzuti Pulcinella Tipo 0 Pizza Flour (5kg/11lbs)

Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs)

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs)

Molini Pizzuti Diastatic Malt for Bread, Pizza, Pastries (≥14,000 PU)

Molini Pizzuti - Instant Dry Yeast (500gr)

Molini Pizzuti Zero Glutine – Gluten-Free Multipurpose Mix (1kg/2.2lb)

Molini Pizzuti Tipo 00 All Purpose Flour (1kg/2.2lbs)

Molini Pizzuti Tipo 0 Pizza Flour (1kg/2.2lbs)

Molini Pizzuti Remilled Durum Wheat Semolina (1kg/2.2lbs)

Molini Pizzuti Homemade Pasta Flour – Soft Wheat & Durum Semolina (1kg/2.2lbs)

Molini Pizzuti Tipo 00 Flour for Pastry, Cookies & Cakes (1kg/2.2lbs)

Molini Pizzuti Tipo 1 ORO – Pizza and Bread Flour with Wheat Germ (10kg/22lbs)

Molini Pizzuti Pancake Mix – 400 g (Soft & Tasty)

Molini Pizzuti Mix for Neapolitan Pizza – Just Add Water (500 g)

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Frequently Asked Questions

Which Pizzuti flour matches my fermentation window?

Do you carry gluten-free options?

What if I’m baking at home without a pizza oven?

How much diastatic malt should I use?

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