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TheNapoletana Moderna designed in collaboration by Molino Pasini and Fudemy (a top Italian pizza making academy), has been designed to create a revisited version of the classic Neapolitan Pizza with a more hydrated dough, a more pronounced 'cornicione' and a superior crumble and crunch to the bite.
It is suitable for direct,medium and long leavening or indirect doughsand for hydration up to 80%.
You will finally be able to prepare incredible pizzas with one of the best contemporary Neapolitan pizza flours currently available.
I have used it for pizza up to 75% hydration with dry active yeast, pizza dough made with sourdough at 75% hydration, and now with sourdough bread and sourdough pancakes. It is amazing flour. Easy to work with, handles the high hydration well, has a very soft crumb and almost airy texture to it.
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Bryan A Ricco
Confused
Used this flour like I would all my 00 flours.. 67% hydration.. and for some reason the flour just doesn't come together. The gluten does not develop? I reached out to the actual guy who promotes the flour with zero reply.. like I said it justvdidnt perform even with 50% other flours? It is weird and you promote it to take 8p% hydration? Does it need to be mixed differently or longer?!?
Bryan Ricco
[****] [****]
A
Adal Kaid
Excellent flour.
Excellent flour for Neapolitan Pizza.
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Emanuele Chisari
One of the best flours I ever tried
Great performance with Neapolitan pizza and also very versatile for classic home-oven baked (Trancio, pizza in teglia, bucata) pizza
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Bart Phillips
Highly recommend BrickOvenBaker
BrickOvenBaker is a wonderful small business that deserves your support. They shipped and delivered my order promptly. Highly recommend!
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