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.
Optimale hydratatie: 58% – 64%
Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.
Optimale fermentatie: 6-10 uurom 22°C
OfficieelThe '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.
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flourDetail.seoSummary 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. flourDetail.seoFermentation 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