Designed for high hydration and very long maturation, Vesuvio is Molini Pizzuti’s Type 0 pizza flour that excels in 48–72-hour schedules (maturation peak around 54 hours at ~25 °C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicione—perfect for Neapolitan/NY-Neapolitan styles and very long cold retard programs.
Specifications for product Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs)
Flour Properties
Weight
22.05 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
350
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,60
Protein%
16.5%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
