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00 / pizza · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
AVPN-approved Neapolitan 00. Commonly cited W310; protein varies by market/batch.
| Brand | Molino Dallagiovanna |
|---|---|
| Product | La Napoletana (AVPN) Tipo 00 |
| Category | 00 / pizza |
| Protein | 12% |
| W-value | 310 |
| Ash | - |
| Catalogue regions | Italy |
Molino Dallagiovanna La Napoletana (AVPN) Tipo 00 is listed at about 12% 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 (AVPN) 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.