Molino Dallagiovanna Napoletana Pizza Flour "00" -1Kg

Authentic Italian “00” Neapolitan Pizza Flour crafted by Molino Dallagiovanna, one of Italy’s oldest family-run mills (founded in 1832, Piacenza).

Specially formulated for traditional Neapolitan-style pizzas, this flour produces an elastic, airy, and perfectly blistered crust — just like in the best pizzerias of Naples.

🌿 DescriptionThis premium soft wheat flour undergoes the exclusive Cold Purification Process, where grains are washed in cold water before milling.

This gentle step removes impurities, preserves wheat germ enzymes, and keeps the protein structure intact — resulting in a cleaner, more aromatic flour with natural sweetness and exceptional fermentation tolerance.

Perfect for pizza makers and home chefs who value consistency, high elasticity, and digestibility.

Designed for medium to long fermentation (12–48 hours), making it ideal for Neapolitan pizzas baked in wood-fired or high-temperature ovens.

✨ Key Features

• Type: “00” soft wheat flour (super-fine texture).
• Flour Strength (W): 300 – 320 (ideal for long fermentation).
• Elasticity Ratio (P/L): 0.50 – 0.60 — balanced and easy to handle.
• Protein: 12.5 – 13%.
• Water Absorption: 65 – 70%.
• Fermentation Time: Up to 48 hours.
• Milling Process: Low-temperature slow milling to preserve aroma.
• Gluten Quality: Strong, clean gluten network — gives perfect rise and chewiness.
• Color: Natural creamy white (no bleaching or chemical whitening).

🌱 Ingredients

100% high-quality soft wheat flour.

No additives, no enzymes, no improvers.

May contain traces of soy or mustard.

Naturally non-GMO and additive-free.

📊 Nutritional Values (per 100 g)

• Energy: 341 kcal
• Fat: 1.4 g
• Saturated Fat: 0.2 g
• Carbohydrates: 70 g
• Sugars: 1 g
• Protein: 12.5 g
• Fiber: 2.5 g
• Salt: 0.01 g

🌍 Country of Origin

Italy – Gragnano Trebbiense, Piacenza

Produced by Molino Dallagiovanna, a fifth-generation mill combining heritage and innovation.

Their flours are certified for use in authentic “Pizza Napoletana STG” (Traditional Guaranteed Specialty) recipes.

🍕 Recommended Uses

• Neapolitan Pizza – long fermentation dough (12–48 hrs), high hydration.
• Roman Pizza al Taglio – light and airy crust.
• Focaccia & Flatbreads – soft interior with crispy edges.
• Breadsticks & Panini – chewy yet delicate texture.

👨‍🍳 Professional Tip

For best results:

• Hydration: 65–70%
• Dough rest: 20–30 min after kneading
• Fermentation: 12–48 hrs at 4°C
• Ideal baking temperature: 430–480°C (wood-fired or electric stone oven).

📦 Packaging & Shelf Life

• Size: 1 kg bag (perfect for home and small bakery use).
• Shelf Life: 12 months from production.
• Storage: Store in a cool, dry place below 25°C, away from moisture and sunlight.

💎 Highlights

✨ 100% Italian “00” Flour with Neapolitan certification standard.

✨ Perfect gluten balance for digestible and airy crusts.

✨ Cold Purification process preserves aroma and enzymes.

✨ Trusted by chefs and pizzerias across Europe.

✨ Compact 1kg pack — ideal for home chefs and small restaurants.