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The selected wheat blend supports excellent oven spring and a supple
it’s slowly fermented with natural yeast
Supports very high hydration levels (>90%)
They love it for its superior blend of wheats and consistency in wood-fired ovens
This variety was developed in Italy during the 1950s and almost went extinct as farmers started cultivating higher-yield
Dallagiovanna La Napoletana 2.0 Plus Pizza flour (11 lbs - 5kg) 55lbs The selected wheat blend supportsBrickOvenBaker is proud to offer exquisite Italian flours from Molino Dallagiovanna. Dallagiovanna is the only company to wash wheat with water prior to slow grinding. La Napoletana 2. 0 plus is specifically crafted for high temperature pizza ovens and is ideal for medium to long fermentation times. Perfect for creating traditional Neapolitan pizza with 62% hydration and a golden, well developed cornicione, this AVPN approved flour is guaranteed to
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