Costa d’Amalfi Flour: A High-Performance Flour for Artisanal Pizza
Molini Pizzuti Amalfi is crafted for pizza doughs that require a longer fermentation time. With a W strength of 300, this flour supports medium to long fermentation periods, typically between 24 and 48 hours. This extended rest allows the dough to mature, developing complex flavors and an ideal texture.
The water absorption rate of 57% allows for high-hydration doughs that result in a soft, airy interior and a beautifully blistered crust. With a P/L ratio of 0.65, this flour provides the right extensibility and stability. This creats a dough that’s both easy to handle and strong enough to hold up under high temperatures. The dough’s peak maturation is reached at 36 hours, allowing bakers flexibility in timing to achieve optimal results.
Molini Pizzuti Amalfi
Molini Pizzuti Amalfi is perfect for both direct and indirect doughs and works exceptionally well for pre-ferments like BIGA. Which enhance flavor while preserving the structure of the dough. The high-quality protein content and stability during kneading make this flour ideal for creating pizzas with a well-defined, golden cornicione and a light crumb, suitable for both traditional Neapolitan and contemporary Roman-style pizzas.
For more tips on pizza-making with premium flours, visit our Knead to Know blog where you can find guides on fermentation techniques and choosing the right W strength.
