← Dough calculator · Flour codex
00 / pizza · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
Neapolitan-specific 00 (STG-compliant); higher protein listed by Divella. Trade specs cite strength W 330 for long fermentation.
| Brand | Divella |
|---|---|
| Product | Flour Type 00 for Neapolitan Pizza |
| Category | 00 / pizza |
| Protein | 11.6% |
| W-value | 330 |
| Ash | - |
| Catalogue regions | Italy |
Divella Flour Type 00 for Neapolitan Pizza is listed at about 11.6% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 330 for Divella Flour Type 00 for Neapolitan Pizza. 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.