Molino Dallagiovanna S Rossa Tipo 00 Strong Pizza Flour (5kg/11lbs)

Dallagiovanna S Rossa is a strong Italian Tipo 00 soft wheat flour from Molino Dallagiovanna’s Far Pizza line, designed for classic pizza dough and longer fermentation.

It is best used for classic pizza, round pizza, NY-style pizza, and cold-fermented pizza doughs that need more strength and fermentation tolerance.

Dallagiovanna lists S Rossa at W 390.

The listed P/L value is 0.60, giving the flour a balanced profile for strong but workable pizza dough.

Dallagiovanna lists it for processing up to 16 hours at room temperature or 72 hours in the refrigerator.

Yes. Its strength and fermentation tolerance make it a good fit for NY-style pizza and other longer-fermented round pizza doughs.

No. S Rossa is stronger than Dallagiovanna La Napoletana. Choose S Rossa when you want a stronger flour for longer fermentation; choose La Napoletana when you want a flour specifically positioned for Neapolitan-style pizza.

You can, but it is stronger than necessary for very short fermentation. For same-day doughs, a lower-strength pizza flour may be easier to manage.

Yes, this flour works well for other long fermentation processes including bread, focaccia, or bagels.

The supplied U.S. label lists soft wheat flour type 00 and notes that it may contain traces of soy.

Store in a cool, dry place away from heat, humidity, sunlight, and strong odors. Reseal well after opening or transfer to an airtight food-safe container.