Molino Dallagiovanna La Napoletana
Molino Dallagiovanna
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AVPN-certified 00 flour from the water-washed, slow-milled Dallagiovanna line, engineered for high heat ovens and long cold fermentation.
About the Molino Dallagiovanna La Napoletana
Molino Dallagiovanna La Napoletana is an AVPN-certified 00 flour at about 12.5% protein and W310, from a mill known for a gentle, water-washed, slow-milling process that is unusual in the industry. It is engineered for high-heat ovens and long cold fermentation.
The slow milling is said to protect the starch and gluten, and the flour has a strong following among enthusiasts for the crumb it produces over 24 to 72 hour cold rests at 58 to 65% hydration. It is a premium, characterful choice for a serious Neapolitan dough.
Specifications
Strengths
- AVPN-certified, from a respected slow-milling mill
- Strong W310 for long cold ferments
- Distinctive gentle-milled character
Watch for
- Premium price and limited availability
- Suited to high-heat Neapolitan bakes
- Less forgiving for casual same-day dough
Common questions
Why is Dallagiovanna flour more expensive?
It comes from a mill that uses a gentle, water-washed, slow-milling process rather than fast industrial milling, which enthusiasts believe better protects the flour's starch and gluten. That process and the AVPN certification put it in the premium tier alongside its distinctive character.
Is Dallagiovanna La Napoletana good for long ferments?
Yes. At W310 it comfortably holds a 24 to 72 hour cold ferment, and the mill designs it for exactly that kind of long Neapolitan maturation. Pair it with a hot oven above 800F to get the most from it.
