Tonda Napoletana
Molino Iaquone
Not a straight flour — it's a tipo 00 + dried sourdough + starch mix designed for round Neapolitan pizza. Molino Iaquone started stone-milling in Valle di Comino (near Abruzzo's national park) in 1950, and the founder Rocco's stone mill is still running today for their "D'Altri Tempi" heritage line. The Tonda Napoletana is their modern AVPN-certified product — the sourdough component means you get fermentation flavor even on shorter rises, and the starch adjusts the texture for that classic tender Neapolitan bite. They also participate in the PIQuDi research project (High Quality Italian Pizza and Digestibility) studying what actually makes pizza easier to digest. Distributed through 90 Italian and 40 international foodservice distributors across 5 continents. 50+ professional products in their catalog.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-16 hoursat 22°C
TestedThis is a mix, not a straight flour — contains tipo 00 flour, sourdough starter, and starch. The sourdough component means it'll ferment faster than a pure flour at the same W. Expect a tangier flavor profile and slightly more extensible dough. Adjust yeast down accordingly.
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Molino Iaquone Tonda Napoletana is a type 00 flour, 11.5% protein, and a recommended hydration range of 58–64%. Not a straight flour — it's a tipo 00 + dried sourdough + starch mix designed for round Neapolitan pizza. Molino Iaquone started stone-milling in Valle di Comino (near Abruzzo's national park) in 1950, and the founder Rocco's stone mill is still running today for their "D'Altri Tempi" heritage line. The Tonda Napoletana is their modern AVPN-certified product — the sourdough component means you get fermentation flavor even on shorter rises, and the starch adjusts the texture for that classic tender Neapolitan bite. They also participate in the PIQuDi research project (High Quality Italian Pizza and Digestibility) studying what actually makes pizza easier to digest. Distributed through 90 Italian and 40 international foodservice distributors across 5 continents. 50+ professional products in their catalog. It ferments best over 8–16 hours at room temp (22°C). This is a mix, not a straight flour — contains tipo 00 flour, sourdough starter, and starch. The sourdough component means it'll ferment faster than a pure flour at the same W. Expect a tangier flavor profile and slightly more extensible dough. Adjust yeast down accordingly.
pizza, neapolitan, type-00, avpn-approved, professional, sourdough-blend, mix