Molino Dallagiovanna La Napoletana 2.0 Plus Tipo "0" Pizza Flour, Size 25 Kg. Original Packaging Made in Italy

LA NAPOLETANA 2.0 Type 0

The real Italian Pizza flours, approved by AVPN (Verace Neapolitan Pizza Association). Perfect to enhance the excellence of a Neapolitan Pizza: a golden, perfectly developed thick crust, a soft, elastic and pliable dough and the flavour of the best Neapolitan Pizza .

Perfect for middle to long leavening

This flour is the best flour for pizza because thanks to its W and middle-high protein content 14g

Is the final solution for all pizza style without compromise and because of its structure (0) It is more easy increase and manage water ratio.

If you hydrate at 60% and decrease temperature in the oven you can create roman scrocchiarella crispy pizza.

If you hydrate at 63% to 65% and increase oven temperature you can create the perfect Neapolitan pizza with very good edge (cornicione)

If you hydrate to 75% you can develop a Contemporary Pizza Dough with super high edge thanks to its protein.

Ideal for:

- Contemporary Pizza

- Neapolitan style Pizza.

- Italian Classic Pizza

- Roman Scrocchiarella

- American Style Pizza

- New York Style Pizza

- Focaccia and Bread Pizza

…….and all kind of pizza.

Technical Specification:

FORMAT SIZE: 25 kg

TYPE: 0 - 100% soft wheat flour

STRENGTH (W): 310

P/L : 0,60

PROTEIN: 14 g

SHELF LIFE: 12/05/2026

PRODUCTION: Made in Italy

PROFESSIONAL FLOUR for PROFESSIONAL RESULTS