Molino Piantoni 00 MD Pizza Flour (10kg/22lbs)
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Best by date is October 7, 2026
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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.
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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 MD Pizza Flour (10kg/22lbs)