La Napoletana "00" is best for a perfectly developed and golden cornice, a soft and elastic texture. A true flour, the right one for the real Neapolitan Pizzaiolo!
Rising time: Medium (10-12 at room temperature, 24hrs in refrigerator)
Almost 200 years of flour making implies a great sense of connection to the land. Molino Dallagiovanna from its location in Piacenza, focuses on three main points; the choice of their grain, the laboratory, and the cleaning and washing of their grains to create one of Italy's most pure flour for all sorts of baking.
Pizza, medium fermentation
Features and Certifications: Vegan, Vegetarian, Kosher, AVPN approved, Halal
Ingredients: Soft wheat flour type "00"