Molino Naldoni launches Smorfia, a flour dedicated to the Neapolitan Pizza
The historic milling factory from Romagna with a territorial vocation launches a new product addressed to the professional pizza chef, in order to offer a product that is in line with the trend but unique in the marketplace.
Smorfia was born out of the cooperation of our R&D and Quality Check departments and it is the innovation of Molino Naldoni that marries the best 100% Italian wheat with the excellent performances in the real Neapolitan Pizza dough.
“Thanks to our – now well-established – supply chain experience with the Molino Naldoni ITALICA 100% Italian Wheat-branded flour line, we were able to obtain an ideal mixture for the pizza maker that follows the trends of the marketplace, without stepping back from the tradition. Nowadays customers are really clear about the pizza, they are picky about raw materials and love high crusts and light doughs with high hydration. We stand with the professional pizza makers therefore we studied a perfect product to satisfy the client.” – Alberto Naldoni, Chief Executive Officer.
How was Smorfia born?
Cross checks on the best Italian wheat have resulted in a unique blend in the Italian marketplace. Before launching it, Smorfia was subjected to a long process of approvals and internal tests. Starting from the first laboratory analysis to the practical trials made by our team of technicians and expert pizza makers in Italy and abroad, that after a long period with their “hands into the dough” promoted Smorfia as the ideal flour for the Neapolitan Pizza.
What are the qualities of Smorfia?
With a strength of 290W, as it was requested from the policy document of the Associazione Verace Pizza Napoletana, this flour needs a 60-65% hydration.
When baked at 400/450 degrees Celsius for 90 seconds, it offers the best in terms of alveolation of the crust and lightness of the dough.
Why is Smorfia unique?
In the marketplace, it doesn’t exist a flour that is studied ad-hoc in order to obtain a Neapolitan Pizza from only Italian wheat.
With Smorfia, the Neapolitan Pizza becomes “Made in Italy” all-round, starting from the planting of the grain, until the final product, acknowledged as Italian in the whole world.
The refined blend of high-quality wheat, exclusively from our area, allows to taste the authentic flavour of the tradition, combined with a unique meltiness of the dough, a long-sought goal by the best professional pizza makers.
Why did we call it Smorfia?
Because does it exist something more Neapolitan than the Smorfia? A book full of lucky dreams. Because, winning or not, dreams take us far away, in a future that can only be better and for which it is worth getting involved. Smorfia represents the respect of the strictest tradition and, at the same time, a look to the future.
Perfect for the traditional and innovative pizza chefs.
A tip from the specialist
“Smorfia shapes the modern version of the classic round pizza that represents, nowadays, the most widespread international trend. Suitable for a fermentation of about 30h at room temperature (+18°C) according to the official international guidelines of the Verace Pizza Napoletana Association.” Piero Asaro, Technical Manager and pizza chef with 30 years of experience.