Molino DallagiovannaLa Napoletana
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.
Comments
2switched from Caputo Pizzeria to this and not going back. the dough just feels different in your hands, way more extensible
Extensibility on this is insane. I can stretch a 250g ball paper thin without it snapping back. W280-ish so you dont need crazy ferment times either, 16h room temp works great
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
Community Ratings
1Based on 1 community bake
Molino Dallagiovanna La Napoletana is a type 00 flour, W310 strength, 12.5% protein, a P/L ratio of 0.60, a recommended hydration range of 58–62%, and 57% absorption. 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. It ferments best over 4.6–14.9 hours at room temp (22°C). AVPN-approved; suited to direct doughs (10-12h RT or ~24h with small % yeast)