Meet your “daily driver” for Neapolitan-style pizza with controlled, medium-to-long fermentation. Tradizionale 00 MD is Molino Piantoni’s pro pizza flour designed to give you a soft, silky dough that’s easy to open, with a baked crust that stays light, fragrant, and never rubbery.
This flour is perfect for Neapolitan-style pizza, contemporary pizza, tray pizza, and focaccia. Best for 8–16 hours at ~18–20°C, or cold fermentation for 36–48 hours at 4°C.
Specifications for product Molino Piantoni 00 MD Pizza Flour (10kg/22lbs)
Flour Properties
Weight
22.05 lb
Coarseness
How finely the flour is ground
Tipo 00
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
300
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,50–0,60
Protein%
13.5%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
