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
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Pizza Napoletana
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.