Dallagiovanna La Napoletana 2.0 Type '0' Neapolitan Pizza Flour 10kg
Product Information
The flour behind a proper Neapolitan pizza. Dallagiovanna Napoletana 2.0 is a type "0" fortified wheat flour, milled in Italy and specifically developed for authentic Neapolitan pizza making. High protein content, strong dough structure and excellent stability make it the flour the pros reach for when a light, airy, properly blistered crust is the goal.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for pizza.
Why Napoletana 2.0?
With a protein content of 13.5g per 100g and a W value of 310, this is a strong, stable flour that handles long, slow proves without breaking down. The result is a dough with real structure, one that stretches without tearing, holds its shape in the oven, and gives you that signature open, airy crumb and lightly charred crust that defines a great Neapolitan pizza.
Perfect for:
Neapolitan pizza dough, long cold prove doughs, high temperature baking in a pizza oven or domestic oven.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1519.0 |
| Energy kcal | 358.0 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 71.0 |
| of which sugars (g) | 1.2 |
| Fibre (g) | 3.1 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)].
May Contain: Mustard, Lupins, Soya
Product Information
The flour behind a proper Neapolitan pizza. Dallagiovanna Napoletana 2.0 is a type "0" fortified wheat flour, milled in Italy and specifically developed for authentic Neapolitan pizza making. High protein content, strong dough structure and excellent stability make it the flour the pros reach for when a light, airy, properly blistered crust is the goal.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for pizza.
Why Napoletana 2.0?
With a protein content of 13.5g per 100g and a W value of 310, this is a strong, stable flour that handles long, slow proves without breaking down. The result is a dough with real structure, one that stretches without tearing, holds its shape in the oven, and gives you that signature open, airy crumb and lightly charred crust that defines a great Neapolitan pizza.
Perfect for:
Neapolitan pizza dough, long cold prove doughs, high temperature baking in a pizza oven or domestic oven.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1519.0 |
| Energy kcal | 358.0 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 71.0 |
| of which sugars (g) | 1.2 |
| Fibre (g) | 3.1 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)].
May Contain: Mustard, Lupins, Soya