N Blu
Molino Dallagiovanna
Medium fermentation pizza flour (N = Normal Blu/Blue line). Ideal for processing up to 10 hours of leavening at room temperature or 24 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. The balanced middle-ground of the Dallagiovanna pizza line.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 25°C
TestedRoom temperature: up to 10 hours. Cold ferment: up to 24 hours. Perfect for 24-hour cold fermentation recipes.
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Technical Specifications
Absorption | 58% |
Molino Dallagiovanna N Blu is a type 00 flour, W290 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 58% absorption. Medium fermentation pizza flour (N = Normal Blu/Blue line). Ideal for processing up to 10 hours of leavening at room temperature or 24 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. The balanced middle-ground of the Dallagiovanna pizza line. It ferments best over 8–16 hours at room temp (25°C). Room temperature: up to 10 hours. Cold ferment: up to 24 hours. Perfect for 24-hour cold fermentation recipes.
medium-fermentation, dallagiovanna, tipo-00, blu, n-blu, pan-pizza, teglia, 24-hour, balanced