La Napoletana
Molino Dallagiovanna
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.
Optimal hydration: 58% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 10-24 hoursat 25°C
TestedAVPN-approved; suited to direct doughs (10-12h RT or ~24h with small % yeast)
Community Ratings
1Based on 1 community bake
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
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
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 10–24 hours at room temp (25°C). AVPN-approved; suited to direct doughs (10-12h RT or ~24h with small % yeast)