Molino Dallagiovanna | La Napoletana Pizza Flour (Type 00) | W 310

La Napoletana by Molino Dallagiovanna is AVPN certified—officially approved by the Associazione Verace Pizza Napoletana for authentic Neapolitan pizza. This Type 00 flour has a W 310 strength rating, engineered for 24-72 hour cold fermentation.

Molino Dallagiovanna has produced flour since 1832 using a slow cold-milling process that preserves the wheat's natural properties. The result is dough with the signature puffy cornicione and leopard-spotted char of true Naples-style pizza.

Technical Specifications

• Flour Type: Type 00 (doppio zero)
• W Rating: 310 (high strength)
• Protein: 12.5%
• Certification: AVPN approved

Recommended Use

• Best For: Neapolitan pizza, focaccia
• Hydration: 58-65%
• Fermentation: 24-72 hours cold proof
• Oven Temperature: 800-900°F

Product Details

• Origin: Emilia-Romagna, Italy
• Brand: Molino Dallagiovanna (est. 1832)