Molino Dallagiovanna La Napoletana High Tempature Long Fermentation Pizza Flour (AVPN Grade) Type 00 4.4 lbs Professionally packaged 2 pack in food grade polyolefin wrap

Excellent flour gor pizza dough. Best if using an over night fermentation.

I’m a former chef and an amateur pizzaiolo. Over the past several years I’ve experimented with many different flours. I’ve used several Italian Typo 00, different American bread flours, local flours milled where I live from local wheat and flours from different types of grain. This one gave me the best result under less than ideal conditions. I only had 8 hours to ferment the dough and while I had it in the turned off oven to bulk ferment, my wife switched on the oven to heat it without realizing that my dough was in there. It was a couple of minutes before she realized it, but the oven had gotten quite warm. I immediately took the dough and balled it. Despite the fact that it had lost a little of its supple quality I was able to rescue it. Later that evening I was very surprised to see the result. The crust was light and airy and the flavor was beautiful. I highly recommend this.UPDATE!I was able to used the flour under normal conditions and it was SUPERB! It exceeds any Caputo flour that I’ve ever used. I wish I’d thought to snap a picture, but we were too busy eating the pizza. If you want to impress your pizza educated friends with your gluten web and your beautiful cornicione, get this flour.

We've purchased this 00 flour twice over the course of the last 2 months for Wood Fire baking and love it's taste and texture.Pay Attention to the Expiration Date: All four bags had the same expiration date of June 30 2023. Today is May 2, 2023.

Best flour of there for pizza dough making, High W score.

Makes great tasting pizza! We use this to make sourdough pizza and it stands up nicely to a long ferment. Best 00 I've tried so far!

I blend it with some semolina and high gluten to make my pizza. It's soft and just what it should be for a good price.

Makes excellent Neapolitan pizza

Don’t buy because you heard the name of company selling the flour. Look at the protein % , the W number , and length of time you can ferment with the flour. Caputo is the recognized name and their pizza blue is a good flour to use. But, the above flour Molina Dellgiovanni “Naplatana” is one you want to try.