All-Use
Molino Dallagiovanna
Versatile all-purpose with W250 rivaling specialty pizza flours. Cold-water washed like all Dallagiovanna products. Works for cold fermentation, bread, and pastries. Excellent value entry point to experience Dallagiovanna quality before investing in specialty lines.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-24 hoursat 25°C
TestedVersatile flour with W250 - comparable to imported specialty pizza flours despite being all-purpose.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Molino Dallagiovanna All-Use is a type 00 flour, W250 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 55% absorption. Versatile all-purpose with W250 rivaling specialty pizza flours. Cold-water washed like all Dallagiovanna products. Works for cold fermentation, bread, and pastries. Excellent value entry point to experience Dallagiovanna quality before investing in specialty lines. It ferments best over 6–24 hours at room temp (25°C). Versatile flour with W250 - comparable to imported specialty pizza flours despite being all-purpose.