Molino Colombo Flour

It depends on the pizza. Fiore di Napoli is Colombo's flour for Neapolitan pizza: a Tipo 0 (W 310–330) with wheat germ, made for rises of about 16 hours. Pizza Core is a blend with durum semolina and wheat germ for crisp round or pan pizza, and Focaccia Leggera is a mix for soft focaccia and pan pizza.

Fiore di Napoli is a plain Tipo 0 flour with wheat germ, made for Neapolitan pizza. Pizza Core is a ready blend of 00 flour, durum semolina and wheat germ that Colombo makes for a crisper, crunchier crust, baked round or in a pan.

Use the Sal De Riso Tipo 0, made with pastry chef Sal De Riso for panettone, colomba and feeding a lievito madre. If you bake in bigger batches, Opera, developed with Giovanna Chen, comes in 12.5 kg (27.5 lb) bags. Both are very strong: W 400–420 and W 380–400.

Sal De Riso is a pastry chef from Minori, on Italy's Amalfi Coast; his panettone won the Artisti del Panettone award in 2022. Colombo makes two flours with him: the Sal De Riso Tipo 0 for panettone and colomba, and the Sal De Riso Tipo 1 for cakes, tarts and cookies. Both have wheat germ added.

Opera is a very strong Tipo 00 (W 380–400) that Colombo developed with Giovanna Chen, who coached Taiwan's winning team at the 2025 Panettone World Championship. It's made for panettone, pandoro, colomba and feeding a sourdough starter, and we stock it in 12.5 kg (27.5 lb) bags.

In Paderno d'Adda, in Lombardy, northeast of Milan, where the mill's history goes back to 1882. Colombo blends Italian wheat with strong wheats from elsewhere in Europe and beyond, depending on the flour.

Only its Le Biologiche line is. Those flours are certified organic by CCPB, and we stock the Organic Tipo 1. Colombo's other flours and mixes aren't organic.

Focaccia Leggera is a mix, not a plain flour: soft wheat flour with rice, durum semolina and potato flakes, and Colombo lists soy and milk among its allergens. It bakes up as focaccia or pan pizza with a thin, soft, golden crust. We stock it in 2 kg (4.4 lb) bags and, under its professional name Risosol, in 25 kg (55 lb) bags.

Fior di Spolvero is a dusting blend of rice flour, durum semolina, soft wheat and wheat germ. Use it on the bench and peel as you open and stretch pizza dough, so the dough doesn't stick. Colombo makes it for round, Neapolitan, pala and teglia pizza, and it works on loaves such as ciabatta too.

Colombo says to keep it in a cool, dry place below 77 °F (25 °C), away from light, and to fold the bag shut and clip it once it's open. Use it by the date on the bag; dates on Italian bags read day/month/year.

Right here. We stock Molino Colombo's flours and mixes, mostly in 2 kg (4.4 lb) bags, plus 12.5 kg (27.5 lb) and 25 kg (55 lb) bags, and ship them across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.