Molino Dallagiovanna
Dallagiovanna La Napoletana 2.0 Plus Pizza flour (11 lbs - 5kg)
Dallagiovanna La Napoletana 2.0 Plus Pizza flour (11 lbs - 5kg)
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BrickOvenBaker is proud to offer exquisite Italian flours from Molino Dallagiovanna.
Dallagiovanna is the only company to wash wheat with water prior to slow grinding. La Napoletana 2.0 plus is specifically crafted for high temperature pizza ovens and is ideal for medium to long fermentation times. Perfect for creating traditional Neapolitan pizza with 62% hydration and a golden, well developed cornicione, this AVPN-approved flour is guaranteed to enhance your pizza-making skills.
The 2.0 version has the same protein content, W, and P/L as the "La Napoletana". However it's ground to a Tipo 0 instead of 00: this coarser, less finely ground flour absorbs a bit more water than the Napoletana 00, it's less processed, and has been found to be more aromatic and easily digestible than the 00 variation. This flour packs a lot of flavor, while creating a golden, developed thick crust, and a soft, elastic and pliable dough.
Specifications:
- 5kg (11 lbs)
- Tipo 0
- Protein content: 12.5%
- W: 310
- P/L: 0.60
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I really like this flour for 24 hour ferment , I use healthy pinch insta-yeast make dough , cover rest overnight rise, punch down reroll ball refrigerate 6 hours , then out 4 hours to form pizza 16” pie super nice flavor and strong crust, superior chew. Will definitely buy again
Order shipped when promised.
Have not baked with this flour yet but, I am looking forward to a great flour!