Molino Dallagiovanna La Napoletana Tipo 00 Pizza Flour 5kg — 12.5% Protein, W310 for High-Temp Neapolitan Ovens

La Napoletana Tipo 00 by Molino Dallagiovanna is a slow-ground, water-washed pizza flour tailored for high-temperature ovens and medium to long fermentations, ideal for authentic Neapolitan-style pies with a pillowy cornicione.

Molino Dallagiovanna’s La Napoletana Tipo 00 is produced using a unique pre-wash of wheat before slow milling, a technique that refines texture and flavor while preserving the gluten structure needed for open, airy crusts. This 5 kg (11 lb) bag, with 12.5% protein, W 310 strength and a P/L of 0.60, is AVPN-recognized and optimized for 62% hydration doughs baked at very high temperatures. Bakers will appreciate how this flour supports gentle extensibility and consistent oven performance, whether you're making classic 30–45 second Neapolitan pizzas or experimenting with slightly longer fermentations for deeper flavor.

How does this flour affect dough handling and rise?

La Napoletana balances strength and elasticity to give doughs good extensibility without tearing, helping you achieve a soft, airy cornicione with a light crumb. The measured protein level encourages gluten development suitable for both hand-stretching and peel transfer.

• Protein 12.5% for reliable gluten matrix
• W 310 indicates medium strength for high heat ovens
• P/L 0.60 provides controlled extensibility and tolerance
• Works well with 62% hydration typical of Neapolitan doughs

What results can I expect in a high-temperature pizza oven?

At wood-fired or very hot electric deck ovens, La Napoletana produces the classic rapid oven spring and charred leopard spots on the crust. The flour’s milling and composition promote a tender interior and a golden, blistered exterior when baked quickly at extreme temperatures.

• Quick oven spring for a light cornicione
• Golden, slightly blistered crust with open crumb
• Consistent performance at 430–485°C (806–905°F) style ovens
• Holds structure well despite rapid baking times

How should I adapt fermentation and hydration?

La Napoletana excels with medium to long, cold or room-temperature fermentations that develop flavor while keeping dough workable. Start with the recommended 62% hydration and adjust by small increments if your environment or mixing method requires it.

• Recommended hydration: ~62% for classic texture
• Ideal fermentation: 12–48 hours for balanced flavor development
• Cold retardation improves acidity and digestibility without weakening structure
• Short bench rest and gentle degassing preserve gas pockets

What practical specs and packaging details matter?

This product comes in a 5 kg (11 lb) bag labeled as Tipo 00 with technical specs clearly noted for commercial or home use. The flour’s strength and protein allow predictable scaling for recipes and batch mixing in both small pizzerias and dedicated home kitchens.

• Net weight: 5 kg (11 lbs)
• Type: Tipo 00, fine milling for smooth doughs
• Technical: Protein 12.5%, W 310, P/L 0.60
• AVPN-approved for Neapolitan-style pizza authenticity

Who is this for: Bakers aiming for traditional Neapolitan pizza—professional pizzaioli, pizzeria owners, and serious home cooks—will find La Napoletana an ideal flour when they need quick bake performance at high temperatures and reliable results across medium to long fermentation schedules. If you want a Tipo 00 flour that supports authentic texture, dependable handling, and oven consistency, Molino Dallagiovanna’s La Napoletana is formulated to deliver.

Specifications:

• 5 kg (11 lbs)
• Tipo 00
• Protein: 12.5%
• W: 310
• P/L: 0.60

Ingredients

Soft Wheat Flour