Vera
Bongiovanni
Neapolitan pizza flour (W300-320, Type 00) from Bongiovanni in Torino. Smooth, homogeneous doughs easy to stretch Neapolitan-style. 11 min farinograph stability and 55% absorption. Reliable middle ground between entry-level and pro flours.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W310). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Bongiovanni Vera is a type 00 flour, W310 strength, 12% protein, a P/L ratio of 0.55, and a recommended hydration range of 58–65%. Neapolitan pizza flour (W300-320, Type 00) from Bongiovanni in Torino. Smooth, homogeneous doughs easy to stretch Neapolitan-style. 11 min farinograph stability and 55% absorption. Reliable middle ground between entry-level and pro flours. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W310). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.