← Dough calculator · Flour codex
00 / pizza · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
Neapolitan-oriented 00 flour sold through US specialty channels. AVPN La Napoletana line; published strength W 310.
| Brand | Molino Dallagiovanna |
|---|---|
| Product | Napoli Tipo 00 |
| Category | 00 / pizza |
| Protein | 12.5% |
| W-value | 310 |
| Ash | - |
| Catalogue regions | United States |
Molino Dallagiovanna Napoli Tipo 00 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 Napoli Tipo 00. 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.