🍕 Elevate your pizza game with Italy’s gold standard flour!
Molino Dallagiovanna La Napoletana is a premium Type 00 pizza flour with a high protein and gluten content (W 310), designed for wood-fired ovens and long cold fermentation up to 72 hours. AVPN certified, it ensures authentic Neapolitan pizza quality, packaged professionally in a 2-pack food-grade wrap to maintain freshness.
M**.
My New Go-To Pizza Flour
I’m a former chef and an amateur pizzaiolo. Over the past several years I’ve experimented with many different flours. I’ve used several Italian Typo 00, different American bread flours, local flours milled where I live from local wheat and flours from different types of grain. This one gave me the best result under less than ideal conditions. I only had 8 hours to ferment the dough and while I had it in the turned off oven to bulk ferment, my wife switched on the oven to heat it without realizing that my dough was in there. It was a couple of minutes before she realized it, but the oven had gotten quite warm. I immediately took the dough and balled it. Despite the fact that it had lost a little of its supple quality I was able to rescue it. Later that evening I was very surprised to see the result. The crust was light and airy and the flavor was beautiful. I highly recommend this.UPDATE!I was able to used the flour under normal conditions and it was SUPERB! It exceeds any Caputo flour that I’ve ever used. I wish I’d thought to snap a picture, but we were too busy eating the pizza. If you want to impress your pizza educated friends with your gluten web and your beautiful cornicione, get this flour.
A**R
Best pizza flour!
Excellent flour gor pizza dough. Best if using an over night fermentation.
C**4
Great tasting pizza!
Makes great tasting pizza! We use this to make sourdough pizza and it stands up nicely to a long ferment. Best 00 I've tried so far!
A**R
Best dough for making pizzas.
Best flour of there for pizza dough making, High W score.
P**P
The quality and strength of the flour
Don’t buy because you heard the name of company selling the flour. Look at the protein % , the W number , and length of time you can ferment with the flour. Caputo is the recognized name and their pizza blue is a good flour to use. But, the above flour Molina Dellgiovanni “Naplatana” is one you want to try.
M**W
soft
I blend it with some semolina and high gluten to make my pizza. It's soft and just what it should be for a good price.
K**.
This is good stuff
Makes excellent Neapolitan pizza
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