Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg
Molino Naldoni Flour Type “0” Smorfia for Neapolitan Pizza 5 kg - 3 Pieces
Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg
Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg
Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg
Molino Naldoni Flour Type “0” Smorfia for Neapolitan Pizza 5 kg - 3 Pieces
Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg
Molino Naldoni Type “0” Flour Smorfia for Neapolitan Pizza 5 kg

Molino Naldoni Type “0” Smorfia Flour for Neapolitan Pizza 5 kg – W 290 High Hydration

Reviews

out of 5 stars

Product Information

Brief description

Molino Naldoni Smorfia Type “0” Flour is a soft wheat flour specifically developed for Neapolitan pizza and high-hydration doughs . Made from 100% Italian wheat , it ensures excellent elasticity, optimal...
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11.44 €

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Molino NaldoniPizza flourHigh hydration
Brand Molino Naldoni
Type of flour for culinary use pizza flour
Type of flour wheat flour
Item Weight 5000 Gr
Country of origin Italy
Flour Type Type 0

Delivery times

24/48h in Italy, 48/72h in Europe with Standard and Express options

Secure payments

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Secure packaging

We ship worldwide with packaging specifically designed for our products

Fast customer support

We provide fast and efficient support via WhatsApp, Phone, and Email

Molino Naldoni Smorfia Type “0” Flour is a soft wheat flour specifically developed for Neapolitan pizza and high-hydration doughs. Made from 100% Italian wheat, it ensures excellent elasticity, optimal extensibility and a light, well-aerated dough structure.

With a strength of W 290, it is ideal for medium to long fermentation up to 18 hours, offering excellent handling and consistent professional results. Recommended for pizzerias and authentic Neapolitan pizza preparation.

Approved by the Associazione Verace Pizza Napoletana (AVPN).

Technical characteristics

Flour type: soft wheat flour type “0”

Line: Smorfia

Ideal use: Neapolitan pizza

Strength: W 290

Hydration: high

Recommended fermentation time: up to 18 hours

Elasticity: high

Extensibility: excellent

Wheat origin: 100% Italian wheat

Net weight: 5 kg

Use: professional

Certification: AVPN – True Neapolitan Pizza

Notes

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