Molino Dallagiovanna Tipo 00 Flour – Neapolitan Pizza

Puffed, open-crumbed rims for your homemade pizza

Does your dough tear, or come out of the oven like a flat bread? This Tipo 00 is designed for Neapolitan pizza: the dough stretches without resisting, and in the oven the rims puff up, golden and open-crumbed. Keep the same bag from one batch to the next, and your hydration stays steady.

What you will taste

• Texture: an open crumb, crisp on the surface and tender in the centre.
• Aromas: warm wheat, slightly herbaceous and milky.
• Taste: a thin crust that stays supple under the tooth.

How to use it

• Neapolitan pizza: a long maturation in the refrigerator, then the dough stretched by hand, never with a rolling pin.
• Thick Genoese focaccia, generously drizzled with olive oil.
• Pane carasau, the thin, crisp Sardinian bread, for your aperitifs.

Where it comes from

Molino Dallagiovanna is a family house in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. It all begins in 1832 with Ernesta, with a grain trade; the first stone mill arrives in 1870, the first roller mill in 1949. The mill washes the grain before milling it and today offers more than 450 flours.