Le 5 StagioniPizza Napoletana (Rossa)
AVPN-approved flour developed with Associazione Verace Pizza Napoletana master pizzaioli. Comparable to Caputo Pizzeria in specs and performance. Some bakers prefer its slightly different flavor profile. Absorption min 55%, stability 10 min - very tolerant to kneading.
Comments
1Underrated flour. W330 handles 72h ferments no problem and the flavor is slightly nuttier than Caputo. Wish it was easier to find in the US
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Community Ratings
2Based on 2 community bakes
Le 5 Stagioni Pizza Napoletana (Rossa) is a type 00 flour, W310 strength, 13.5% protein, a P/L ratio of 0.60, a recommended hydration range of 57–64%, and 55% absorption. AVPN-approved flour developed with Associazione Verace Pizza Napoletana master pizzaioli. Comparable to Caputo Pizzeria in specs and performance. Some bakers prefer its slightly different flavor profile. Absorption min 55%, stability 10 min - very tolerant to kneading. It ferments best over 4.6–14.9 hours at room temp (22°C). AVPN-approved. Similar profile to Caputo Pizzeria with slight processing differences.