Pandough
La Napoletana
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Dallagiovanna La Napoletana

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An AVPN-approved Neapolitan '00' flour milled from select grains. Protein ~12.5% and W ~310 for a perfectly balanced gluten: the dough stretches easily but holds shape. Delivers a soft, airy crust with classic leopard spotting when baked at high temp.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
  • Hydration range. From its specs, Pandough estimates 57–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

An AVPN-approved Neapolitan '00' flour milled from select grains. Protein ~12.5% and W ~310 for a perfectly balanced gluten: the dough stretches easily but holds shape. Delivers a soft, airy crust with classic leopard spotting when baked at high temp.

Molino Dallagiovanna La Napoletana fermentation range

The catalog window for Molino Dallagiovanna La Napoletana is 4.6–14.9 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Pandough users most often plan about 29 hours for this flour in Traditional Napoletana, based on 116 bakes.

pizza, neapolitan, AVPN, tipo-00

Bakes with this flour

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Technical Specifications

Absorption
57%
Ash Content
0.55%

La Napoletana vs Luna Gialla

Luna Gialla
Luna Gialla
Strength
Strong · W 310Strong · W 310
P/L
0.600.55-0.05
Protein
12.5%13%+0.5%
Hydration
——
Maturation
4.6-14.9h 22°C—