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.
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.
The catalog window for Molino Dallagiovanna S Rossa is 22.1–72 hours at 4°C (39°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.
long-fermentation, professional, dallagiovanna, tipo-00, rossa, s-rossa, 72-hour, avpn, high-heat, strongest
Absorption | 62% |
S Rossa | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.60 | 0.55-0.05 |
Protein | 14% | 15.25%+1.3% |
Hydration | — | — |
Maturation | 4.9-16h 22°C | 6.6-21.5h 22°C+4h |
