Rossa
Molino Dallagiovanna
The strongest flour in Dallagiovanna's lineup at W390. AVPN certified with cold-washed wheat. Handles room temp fermentation up to 16 hours or 72 hours refrigerated. Many professional pizzaiolos consider this superior to Caputo for demanding applications. Professional-grade pricing.
Optimal hydration: 65% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-16 hoursat 22°C
OfficialManufacturer: up to 16h at room temp. W350-390.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
1used this in Naples at a friends pizzeria... handles 500°C+ wood oven beautifully. nice leoparding without burning. W260 is the sweet spot for neapolitan imo
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 | 62% |
Ash Content | 0.55% |
Molino Dallagiovanna Rossa is a type 00 flour, W390 strength, 14% protein, a P/L ratio of 0.60, a recommended hydration range of 65–75%, and 62% absorption. The strongest flour in Dallagiovanna's lineup at W390. AVPN certified with cold-washed wheat. Handles room temp fermentation up to 16 hours or 72 hours refrigerated. Many professional pizzaiolos consider this superior to Caputo for demanding applications. Professional-grade pricing. It ferments best over 8–16 hours at room temp (22°C). Manufacturer: up to 16h at room temp. W350-390.
pizza, professional, avpn-approved, type-00, very-strong, long-fermentation