BellaNapoli Blue
Industria Molitoria Perteghella
The short-rise half of Perteghella's AVPN-certified BellaNapoli duo. Milling since 1939, Perteghella designed both BellaNapoli flours specifically for sourdough-based Neapolitan pizza — Blue for short/medium rises up to 10 hours, Red (separate product) for 24h+ long ferments. Blue is your weeknight pizza flour — mix with sourdough in the morning, balls by noon, pizza by dinner. They also make the StraPizza line which goes wild with cereal blends, spelt, black Venus rice, and chia seeds (all VeganOK certified), but BellaNapoli is the traditional Neapolitan product. Technical specs aren't publicly published — professional distribution only.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-10 hoursat 22°C
OfficialThe 'short/medium rise' version of BellaNapoli. Manufacturer targets around 10 hours max. Designed to work with sourdough — if using commercial yeast instead, reduce fermentation time. Good for same-day bakes when you mix in the morning and bake at night.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Industria Molitoria Perteghella BellaNapoli Blue is a type 00 flour, 11.5% protein, and a recommended hydration range of 58–64%. The short-rise half of Perteghella's AVPN-certified BellaNapoli duo. Milling since 1939, Perteghella designed both BellaNapoli flours specifically for sourdough-based Neapolitan pizza — Blue for short/medium rises up to 10 hours, Red (separate product) for 24h+ long ferments. Blue is your weeknight pizza flour — mix with sourdough in the morning, balls by noon, pizza by dinner. They also make the StraPizza line which goes wild with cereal blends, spelt, black Venus rice, and chia seeds (all VeganOK certified), but BellaNapoli is the traditional Neapolitan product. Technical specs aren't publicly published — professional distribution only. It ferments best over 6–10 hours at room temp (22°C). The 'short/medium rise' version of BellaNapoli. Manufacturer targets around 10 hours max. Designed to work with sourdough — if using commercial yeast instead, reduce fermentation time. Good for same-day bakes when you mix in the morning and bake at night.
pizza, neapolitan, type-00, avpn-approved, professional, sourdough, short-fermentation