BellaNapoli Red
Industria Molitoria Perteghella
The long-fermentation counterpart to BellaNapoli Blue. Same AVPN-certified Perteghella pedigree (milling since 1939), but engineered for 24h+ rises — the kind of dough you make on Friday for Sunday pizza. Designed for sourdough fermentation, which gives you that complex tangy flavor that commercial yeast can't replicate. Higher strength than the Blue to survive extended cold retard without going slack. If you're serious about sourdough Neapolitan and can get your hands on it through Italian foodservice channels, this is one of the few flours specifically designed for that workflow. Most AVPN flours assume commercial yeast — this one assumes madre.
Optimal hydration: 60% – 66%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 12-24 hoursat 22°C
TestedCan do room temp but the long-rise design really shines with cold retard. If going warm, keep it under 24h and use less yeast than you think. The sourdough design means it ferments actively.
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Industria Molitoria Perteghella BellaNapoli Red is a type 00 flour, 12.5% protein, and a recommended hydration range of 60–66%. The long-fermentation counterpart to BellaNapoli Blue. Same AVPN-certified Perteghella pedigree (milling since 1939), but engineered for 24h+ rises — the kind of dough you make on Friday for Sunday pizza. Designed for sourdough fermentation, which gives you that complex tangy flavor that commercial yeast can't replicate. Higher strength than the Blue to survive extended cold retard without going slack. If you're serious about sourdough Neapolitan and can get your hands on it through Italian foodservice channels, this is one of the few flours specifically designed for that workflow. Most AVPN flours assume commercial yeast — this one assumes madre. It ferments best over 12–24 hours at room temp (22°C). Can do room temp but the long-rise design really shines with cold retard. If going warm, keep it under 24h and use less yeast than you think. The sourdough design means it ferments actively.
pizza, neapolitan, type-00, avpn-approved, professional, sourdough, long-fermentation