FR Rosa
Molino Dallagiovanna
Entry-level pizza flour (FR = Entry Rosa/Pink line). Perfect for every type of dough: from thin and crispy pizza to thick and fluffy pizza. Ideal for preparations requiring 3 hours of leavening at room temperature or 8 hours in the refrigerator. The most beginner-friendly flour in the Dallagiovanna pizza line.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-3 hoursat 22°C
OfficialManufacturer: ideal for 3h at room temp. W210, P/L 0.55.
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Technical Specifications
Absorption | 55% |
Molino Dallagiovanna FR Rosa is a type 00 flour, W200 strength, 11% protein, a P/L ratio of 0.55, a recommended hydration range of 55–62%, and 55% absorption. Entry-level pizza flour (FR = Entry Rosa/Pink line). Perfect for every type of dough: from thin and crispy pizza to thick and fluffy pizza. Ideal for preparations requiring 3 hours of leavening at room temperature or 8 hours in the refrigerator. The most beginner-friendly flour in the Dallagiovanna pizza line. It ferments best over 2–3 hours at room temp (22°C). Manufacturer: ideal for 3h at room temp. W210, P/L 0.55.
entry-level, beginner-friendly, short-fermentation, dallagiovanna, tipo-00, rosa, fr-rosa, same-day, versatile