Molini Pizzuti Flour for Pizza (Type 0)
Molini Pizzuti Flour for Pizza (Type 0)
Molini Pizzuti Srl
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Barrels & Beyond PH · Gourmet Ingredients
Molini Pizzuti Flour for Pizza (Type 0)
Italian Type 0 Flour · Structured, Elastic, and Designed for Pizza Dough
Official Description
Molini Pizzuti Flour for Pizza is a soft wheat flour type "0" specifically developed for pizza dough preparation.
It offers strong structure and elasticity, making it suitable for medium to long fermentation processes.
Technical Specifications
Flour Type: Type 0 (soft wheat)
Protein: 12.0% (dry basis)
Gluten: 10.5%
W Value (Strength): 250 ± 20
P/L Ratio: 0.65 ± 0.10
Water Absorption: ≥ 54.0%
Stability: > 5 minutes
Ash Content: max 0.65%
Moisture: max 14.5%
Falling Number: > 300 s
Performance Profile
With a W value of 250, this flour provides stronger gluten structure compared to multipurpose flour, allowing for better gas retention and dough elasticity.
Its balanced P/L ratio ensures extensibility while maintaining strength, making it ideal for consistent pizza dough development.
Suggested Uses
- Pizza dough (medium to long fermentation)
- Neapolitan-style pizza
- Artisan pizza baking
BBPH pairing ideas: pizza-making kits, tomato sauces, and extra virgin olive oil.
Nutrition Information
Per 100g:
- Energy: 354 kcal
- Fat: 2g
- Carbohydrates: 73g
- Sugars: 0.4g
- Protein: 10g
- Fiber: 2g
- Salt: 0g
Additional Information
Ingredients: Soft wheat flour type "0"
Origin: Italy
Shelf Life: 12 months
Storage: Store in a cool, dry place (max 25°C, 60% humidity)
Allergens: Contains gluten
GMO: Free from genetically modified organisms
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