Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs)
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Best by date is October 17, 2026
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If you love big flavor from time, Molino Piantoni Tradizionale “00 LG” is your go-to. It’s designed for long fermentation—think 16+ hours at 18–20°C or 48–72 hours cold—while still giving you a dough that opens smoothly and bakes up soft and aromatic.
This flour is perfect for Neapolitan-style pizza, contemporary pizza, tray pizza, and focaccia. Best for very long, or cold fermentation for up to 72 hours at 4°C.
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Weight |
22.05 lb
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Coarseness How finely the flour is ground
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Tipo 00
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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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Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs)