Dallagiovanna La Napoletana Pizza Flour 00

Dallagiovanna La Napoletana is the strongest pizza flour we sell, made for Neapolitan-style pizza. It handles a wetter dough and a longer rise better than our lighter flours, and comes in 1kg and 5kg bags, milled in Italy by Molino Dallagiovanna, a family mill in Piacenza that has been running since 1832.

What It Is For

Pizza dough, from Neapolitan-style rounds to any recipe that calls for a strong, elastic dough. Because it is a strong flour, it suits wetter dough and doughs left to rise for a long time.

What Flour Strength Means

Flour strength is how stretchy and sturdy the dough becomes once it is mixed and rested. It is measured by the W value, and a higher number means a stronger flour. A stronger flour soaks up more water and holds together through a long rise, which suits wetter dough and Neapolitan-style pizza. A lighter flour makes a softer dough that is easier to handle, which suits a quicker, simpler pizza or bread bake.

What La Napoletana Flour Is For and Who It Suits

Dallagiovanna La Napoletana is a type 00 flour made for Neapolitan-style pizza, with a W value of 310 and 12% protein. It suits home pizza makers and pizzerias who want the strongest of the Dallagiovanna pizza flours. The supplier recommends a hydration of 62 to 68% and lists the flour as AVPN approved. It is listed for pizza dough and not for pasta or bread.

Why Choose La Napoletana

• It has the highest dough strength of our three Dallagiovanna pizza flours, with a W value of 310 and 12% protein, so it is the one to pick when dough strength matters most.
• It suits bakers making Neapolitan-style pizza. For classic flat-bottomed pizza, the lighter Pizza Flour 00 (W210, 10% protein) is the better fit.
• The 1kg bag suits trying the flour or occasional pizza nights, and the 5kg bag suits people who make pizza regularly.

La Napoletana Compared With Other Pizza Flours

• Dallagiovanna Pizza Flour 00 is W210 with 10% protein and is the lighter choice for classic flat-bottomed pizza.
• Dallagiovanna Universal Flour 00 is W250 with 11.5% protein and is milled for pizza and bread doughs.
• Dallagiovanna La Napoletana is W310 with 12% protein, the strongest of the three.

Pairs Well With

• The Rega San Marzano D.O.P. tomatoes are whole peeled tomatoes with a lower acidity than cherry tomatoes, which suits a simple pizza sauce.
• A light dusting of Dallagiovanna semola rimacinata on the worktop or peel helps stop dough sticking, because the grain is milled twice and is fine.
• The 20 x 30cm pizza dough box and lid gives dough balls somewhere to rise.
• The Cerutti Inox Tulip square perforated pizza peel moves the pizza into the oven.

The full range is in the Italian pasta and pizza flour collection.

Flour Details

• Type 00 soft wheat
• W value 310, P/L 0.60
• Protein 12%
• AVPN approved (supplier listing)
• 1kg and 5kg bags

Dallagiovanna Flours at a Glance

Perishable goods such as flour cannot be returned.