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0 / pizza (Neapolitan) · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
Soft wheat for direct/indirect long doughs and cold maturation; retailer lists protein 12.5%, W 310, P/L 0.60, humidity <15%.
| Brand | Molino Dallagiovanna |
|---|---|
| Product | La Napoletana 2.0 |
| Category | 0 / pizza (Neapolitan) |
| Protein | 12.5% |
| W-value | 310 |
| Ash | - |
| Catalogue regions | UK |
Molino Dallagiovanna La Napoletana 2.0 is listed at about 12.5% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 310 for Molino Dallagiovanna La Napoletana 2.0. Higher W flours generally handle longer ferments and wetter dough better.
Overnight is easy; a few days in the fridge is usually fine. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.