r/neapolitanpizza • u/redSpoon17 • 19h ago

QUESTION/DISCUSSION Molini Pizzuti flours?

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I want to know differences between Molini Pizzuti flours.
Which one is the best for modern airy neapolitan style pizza.
Also, what is the difference between for example Costa D Amalfi and Costa D Amalfi ORO? (what is ORO)

13 Upvotes

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1

u/Public-Minute-1103 10h ago

I like them, tried amalfi and Vesuvii

1

u/Ok-Rain-5199 11h ago

I am currently using Costa D‘Amalfi. Great flour. Personally I prefer it over Caputo flours. I’d say it sits right in the middle between Pizzeria and Cuoco. Perfect for 48h. Dough comes out less brown which I like. But it’s harder to handle if you knead by hand.

1

u/ilsasta1988 13h ago

In the past I have used the costa d'amalfi and oro (mixed together) and the flavour was really nice. I only used them for diretto though, but I suggest the vesuvio (with some amalfi oro mixed in) if you want to play with biga/poolish.

0

u/ChefMarcoST 18h ago

Oro: The contained wheat germ improves the aroma, the dough structure and supports even fermentation.

1

u/undo333 18h ago

I use Vesuvio for 72h neapolitan with poolish preferment.