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Molini Pizzuti Farina Tradizione Napoletana Italian Pizza Flour Tipo "00" - 25kg

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Wheat flour type "00". Short rising period Flour for Pizza dough, ideal to make “true” traditional neapolitan pizza. The dough needs to rise between 4 and 12 hours, at a temperature of 25° C approx. The maturation peak is reached at 8 hours.

Moisture: 14,50 (+/-1)%

Ashes: 0,55 % max

Gluten: 10,5 % s.s

Proteins: 12,0 % s.s

W.: 220 (+/- 20)

P/L: 0,65(+/- 0,10)

Water absorption: 54,0 % min. 

Stability: 5' min.

About Molini Pizzuti

Molini Pizzuti has been making quality flours since 1953

For over sixty years, milling has been our passion!

Located in the heart of the province of Salerno, in the industrial area of Bellizzi, the company is characterised by a high production capacity, 500 tons/24h and by a sophisticated automation and control network.


Contains Wheat. May contain Soya.

Country of Origin


Nutrition Typical Values per 100g
of which saturates
Carbohydrate 73g
of which sugars 0.4g
Fibre 2g
Protein 10g
Salt 0.004g

Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.

Flour is a raw ingredient and must be cooked or baked before eating.


To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame


Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.