Pizza Napoletana (Rossa)
Le 5 Stagioni
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.
Optimal hydration: 57% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-24 hoursat 25°C
TestedAVPN-approved. Similar profile to Caputo Pizzeria with slight processing differences.
Community Ratings
1Based on 1 community bake
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
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
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 6–24 hours at room temp (25°C). AVPN-approved. Similar profile to Caputo Pizzeria with slight processing differences.