Molino Dallagiovanna Rossa High Temperature Long Fermentation Pizza Flour

Rossa flour is engineered for high-temperature wood-fired ovens operating at 800°F or higher. With a W 350-380 strength rating and 13.5% protein, this professional-grade flour handles 48-96 hour cold fermentation without losing structure.

Molino Dallagiovanna developed this flour specifically for pizzerias with wood-fired or high-heat deck ovens where standard flours would burn before properly baking.

Technical Specifications

• Flour Type: Type 00
• W Rating: 350-380 (very high strength)
• Protein: 13.5%

Recommended Use

• Best For: Wood-fired pizza, 800°F+ ovens
• Fermentation: 48-96 hours cold proof

Product Details

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