far pizza

 

Pizzas made with Dallagiovanna flours are fragrant, flavoursome and crisp. These flours are also perfect for modern methods and techniques, such as cold fermentation.

In addition to the traditional professional flours, available in “0” and “00” varieties, laNapoletana has also been created, a flour for genuine "Pizzajuolo" pizza chefs. Approved by AVPN, the True Neapolitan Pizza Association, our flour is perfect for bringing the best out of your pizza: with a perfectly-formed golden cornicione, soft, stretchy dough, this flour is for real "Pizzajuolo" pizza chefs!

TRY THE NOBILGRANO VERSION WITH WHEAT GERM!

During milling, the wheat germ is extracted and stabilised to prevent it from going off because of its nutrient content, and then reincorporated back into the flour. As a result, this flour can be used to make crumblier and more flavoursome products.

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Special flour for pizza tested by Master Gianluca Guagneli

WHEAT FLOUR TYPE 00
laNapoletana

W 310; P/L 0,70
1/5/10/25 Kg paper bags

WHEAT FLOUR TYPE 0 AND 00
RAPID PROCESSING "FR" ROSE

W 200; P/L 0,55
1/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
DIRECT MANUFACTURE "E" ROSE

W 250; P/L 0,55
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
BRIEF LEAVENING "N" BLUE

W 290; P/L 0,55
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
MEDIUM LEAVENING "R" GREEN

W 340; P/L 0,60
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
LONG LEAVENING "S" RED

W 390; P/L 0,60
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 1
BRIEF LEAVENING "E" ROSE

W 210; P/L 0,55
Sacchi da 10/25 Kg

WHEAT FLOUR TYPE 0 AND 1
MEDIUM LEAVENING "N" BLUE

W 290; P/L 0,55
Sacchi da 10/25 Kg

WHEAT FLOUR TYPE 0 AND 1
LONG LEAVENING "R" GREEN

W 340; P/L 0,55
Sacchi da 10/25 Kg