La Napoletana 2.0 Plus Tipo 0
Molino Dallagiovanna
Type 0 version of La Napoletana with same protein, W, and P/L but coarser grind. Absorbs slightly more water, is less processed, more aromatic and easier to digest than the 00 version. Creates golden, developed thick crust with soft, elastic, pliable dough. Same water-washed wheat quality.
Optimal hydration: 60% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 4-8 hoursat 22°C
TestedW310, AVPN certified. Warm range from W class.
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.
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 | 60% |
Ash Content | 0.65% |
Molino Dallagiovanna La Napoletana 2.0 Plus Tipo 0 is a type 0 flour, W310 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 60–70%, and 60% absorption. Type 0 version of La Napoletana with same protein, W, and P/L but coarser grind. Absorbs slightly more water, is less processed, more aromatic and easier to digest than the 00 version. Creates golden, developed thick crust with soft, elastic, pliable dough. Same water-washed wheat quality. It ferments best over 4–8 hours at room temp (22°C). W310, AVPN certified. Warm range from W class.
pizza, neapolitan, type-0, washed-wheat, aromatic, digestible