Le 5 Stagioni Pizza Napoletana (Rossa)
Le 5 Stagioni
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An AVPN-oriented 00 flour from the Agugiaro and Figna group, formulated to hold its gluten structure through a long Neapolitan-style maturation.
About the Le 5 Stagioni Pizza Napoletana (Rossa)
Le 5 Stagioni Pizza Napoletana, the red bag from the Agugiaro and Figna group, is an AVPN-oriented 00 flour at about 13% protein and W305. It is formulated to hold its gluten structure through a long Neapolitan maturation, and is a favorite of many working pizzaioli alongside Caputo.
That W305 strength suits 24 to 48 hour cold ferments at 58 to 65% hydration and stands up to the high heat of a proper Neapolitan oven. It is a direct, professional-grade alternative to Caputo Cuoco for anyone who wants a strong, long-ferment Neapolitan flour.
Specifications
Strengths
- AVPN-oriented, professional-grade Neapolitan flour
- Strong W305 holds long maturations
- A well-regarded alternative to Caputo
Watch for
- Less widely stocked than Caputo outside Italy
- Wants a hot oven above 800F, like other strong 00s
- Overkill for a quick same-day dough
Common questions
Is Le 5 Stagioni a good alternative to Caputo?
Yes. Its Pizza Napoletana bag is a professional-grade 00 at about 13% protein and W305, comparable to Caputo Cuoco, and widely used by pizzaioli. It holds long Neapolitan ferments well. The main practical difference outside Italy is availability, where Caputo is easier to find.
What does AVPN-oriented mean for a flour?
It means the flour is formulated to suit the standards of the Associazione Verace Pizza Napoletana, which defines what a true Neapolitan pizza is, including a strong soft-wheat 00 that ferments long and bakes fast at high heat. It signals the flour is built for a true Neapolitan dough.
