Molino Dallagiovanna La Napoletana High Tempature Long Fermentation Pizza Flour (AVPN Grade) Type 00 4.4 lbs Professionally packaged 2 pack in food grade polyolefin wrap

Molino Dallagiovanna La Napoletana High Tempature Long Fermentation Pizza Flour (AVPN Grade) Type 00 4.4 lbs Professionally packaged 2 pack in food grade polyolefin wrap

• Molino Dallagiovanna is a very well known brand in Europe, known as an ultra high end producer of flour from Italy's northern plains region which produces some of the best wheat in the world.
• La Napoletana is a high protein, high gluten flour. The high gluten is important in wood fired pizza making, because the strength of the gluten net is what keeps the water in the dough when it touches the heat. A weak dough will release the water quickly and deflate, leaving a lot of small holes in the dough. A strong high gluten flour will hold the steam in, making big crunchy bubbles.
• La Napoletana is suitable for cold fermentation of up to 72 hours. To check how durable a flour is, you need to know the ash weight rating. La Napoletana has a W of 310 which is very strong, the only one higher in the Dallagiovanna line up is Rossa 00, which is a professional grade high gluten that has a 390 rating.
• During cold fermentation, the yeast will expel gas bubbles that will permeate the dough. A weak dough will just let all the gas out, but a strong dough will maintain the gas and this is what makes increasingly complex flavor profiles. The taste of a rich sourdough with a nutty profile is the result of a long fermentation of the dough.
• La Napoletana is an AVPN certified pizza flour, which is the Italian standard for professional pizza makers. That means Associazione verace pizza napoletana. To find an AVPN certified pizziera in the states indicates that they uphold the most rigorous standards in pizza making and is not common.