Molini Pizzuti Pulcinella Tipo 0 Pizza Flour (5kg/11lbs)
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This item is discounted because it is close to, or past, its Best Before date. Please review the Best Before date shown on this page before purchasing.
Best by date is July 30, 2026
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Built for short–medium maturation pizza, Pulcinella is a Type 0 flour that delivers a supple, extensible dough and a well-pronounced, airy cornicione. It shines in 12–24 hour schedules (maturation peak around 18 h) and handles both contemporary high-rim pies and classic 38–40 cm tonda with ease.
This flour is excellent for direct dough method, or to use in final mixing together with a preferment (biga/poolish).
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Weight |
11.02 lb
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Coarseness How finely the flour is ground
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Tipo 0
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W Rating The W rating measures the strength of flour and commonly ranges from 80 to 480
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P/L P/L is a measure of the balance between a flour's elasticity and extensibility
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Protein% |
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Falling Number The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
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Data Sheet |
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Molini Pizzuti Pulcinella Tipo 0 Pizza Flour (5kg/11lbs)