S Rossa
Molino Dallagiovanna
Professional-grade long fermentation pizza flour (S = Strong Rossa/Red line). The highest protein content and W strength of the Dallagiovanna line. Ideal for processing up to 16 hours of leavening at room temperature or 72 hours in the refrigerator. Suitable for all classic pizza productions. AVPN approved - the gold standard for Neapolitan pizza.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-20 hoursat 22°C
TestedRoom temperature: up to 16 hours. Cold ferment: up to 72 hours. The strongest flour in the line - perfect for 3-day cold fermentation and high-temperature ovens (400C+).
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Technical Specifications
Absorption | 62% |
Molino Dallagiovanna S Rossa is a type 00 flour, W390 strength, 14% protein, a P/L ratio of 0.60, a recommended hydration range of 60–70%, and 62% absorption. Professional-grade long fermentation pizza flour (S = Strong Rossa/Red line). The highest protein content and W strength of the Dallagiovanna line. Ideal for processing up to 16 hours of leavening at room temperature or 72 hours in the refrigerator. Suitable for all classic pizza productions. AVPN approved - the gold standard for Neapolitan pizza. It ferments best over 6–20 hours at room temp (22°C). Room temperature: up to 16 hours. Cold ferment: up to 72 hours. The strongest flour in the line - perfect for 3-day cold fermentation and high-temperature ovens (400C+).
long-fermentation, professional, dallagiovanna, tipo-00, rossa, s-rossa, 72-hour, avpn, high-heat, strongest