Dallagiovanna Pizza Flour Red Type '00' Italian Pizza Flour 10kg
Product Information
A high performance "00" flour built for serious pizza making at home. Dallagiovanna Pizza Rossa is a strong, stable fortified wheat flour with a W value of 390 and an exceptional dough stability of 16 minutes, developed specifically for long leavening pizza doughs that demand the very best from their flour.
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 makers who take their dough seriously.
Why Pizza Rossa?
With a protein content of 15g per 100g, a W value of 390 and a dough stability of 16 minutes, Pizza Rossa sits at the top end of the Dallagiovanna range in terms of strength and performance. The extra fine "00" grind produces a silky, smooth dough that handles high hydration with ease, stays consistent through long cold proves and delivers a light, open crumb with a properly blistered crust in the oven.
Whether you're working with sourdough starters, natural yeasts or commercial yeast on a slow cold prove, Pizza Rossa gives you the strength and stability to get the most out of your fermentation time.
Perfect for:
Long leavening pizza dough, sourdough pizza, high hydration doughs, cold prove pizza and any recipe that demands maximum flour strength and stability.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)
May contain Soy, Mustard and Lupin.
Product Information
A high performance "00" flour built for serious pizza making at home. Dallagiovanna Pizza Rossa is a strong, stable fortified wheat flour with a W value of 390 and an exceptional dough stability of 16 minutes, developed specifically for long leavening pizza doughs that demand the very best from their flour.
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 makers who take their dough seriously.
Why Pizza Rossa?
With a protein content of 15g per 100g, a W value of 390 and a dough stability of 16 minutes, Pizza Rossa sits at the top end of the Dallagiovanna range in terms of strength and performance. The extra fine "00" grind produces a silky, smooth dough that handles high hydration with ease, stays consistent through long cold proves and delivers a light, open crumb with a properly blistered crust in the oven.
Whether you're working with sourdough starters, natural yeasts or commercial yeast on a slow cold prove, Pizza Rossa gives you the strength and stability to get the most out of your fermentation time.
Perfect for:
Long leavening pizza dough, sourdough pizza, high hydration doughs, cold prove pizza and any recipe that demands maximum flour strength and stability.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)
May contain Soy, Mustard and Lupin.