---
product_id: 478939205
title: "Molino Dallagiovanna La Napoletana"
brand: "tdp specialties"
price: "48812 Ft"
currency: HUF
in_stock: null
reviews_count: 8
category: "Tdp Specialties"
url: https://www.desertcart.hu/products/478939205-molino-dallagiovanna-la-napoletana
store_origin: HU
region: Hungary
---

# Up to 72h cold fermentation High protein & gluten strength Perfect for wood-fired pizza Molino Dallagiovanna La Napoletana

**Brand:** tdp specialties
**Price:** 48812 Ft
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Elevate every slice with Italy’s elite pizza flour — because your dough deserves the best!

## Quick Answers

- **What is this?** Molino Dallagiovanna La Napoletana by tdp specialties
- **How much does it cost?** 48812 Ft with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/478939205-molino-dallagiovanna-la-napoletana)

## Best For

- tdp specialties enthusiasts

## Why This Product

- Trusted tdp specialties brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Certified Authenticity:** AVPN certification guarantees you’re baking with Italy’s gold standard pizza flour.
- • **Unrivaled Gluten Power:** W 310 rating ensures a resilient dough that traps steam for those iconic crunchy bubbles.
- • **Elevate Your Pizza Game:** Trusted by chefs and pizza aficionados alike to create light, airy crusts with perfect cornicione.
- • **Professional Grade Packaging:** Food-grade polyolefin wrap keeps flour fresh and ready for your next pizza masterpiece.
- • **Master the Art of Fermentation:** Supports cold fermentation up to 72 hours, unlocking complex, rich sourdough flavors.

## Overview

Molino Dallagiovanna La Napoletana is a premium Italian Type 00 flour with a high protein and gluten content (W 310), ideal for wood-fired pizzas. Certified by AVPN, it supports long cold fermentations up to 72 hours, producing dough with superior elasticity, complex flavor, and a signature crunchy crust favored by professional pizzaiolos worldwide.

## Description

desertcart.com : 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 : Grocery & Gourmet Food

Review: Best pizza flour! - Excellent flour gor pizza dough. Best if using an over night fermentation.
Review: My New Go-To Pizza Flour - I’m a former chef and an amateur pizzaiolo. Over the past several years I’ve experimented with many different flours. I’ve used several Italian Typo 00, different American bread flours, local flours milled where I live from local wheat and flours from different types of grain. This one gave me the best result under less than ideal conditions. I only had 8 hours to ferment the dough and while I had it in the turned off oven to bulk ferment, my wife switched on the oven to heat it without realizing that my dough was in there. It was a couple of minutes before she realized it, but the oven had gotten quite warm. I immediately took the dough and balled it. Despite the fact that it had lost a little of its supple quality I was able to rescue it. Later that evening I was very surprised to see the result. The crust was light and airy and the flavor was beautiful. I highly recommend this. UPDATE! I was able to used the flour under normal conditions and it was SUPERB! It exceeds any Caputo flour that I’ve ever used. I wish I’d thought to snap a picture, but we were too busy eating the pizza. If you want to impress your pizza educated friends with your gluten web and your beautiful cornicione, get this flour.

## Features

- 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B0BJ1B1WS8 |
| Best Sellers Rank | #113,039 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #711 in Wheat Flours & Meals |
| Customer Reviews | 4.7 4.7 out of 5 stars (104) |
| Item model number  | S-PL-8242 |
| Manufacturer  | Molino Dallagiovanna |
| Product Dimensions  | 8 x 4 x 3 inches; 4.4 Pounds |
| Units  | 64.0 Ounce |

## Product Details

- **Brand:** TDP Specialties
- **Item Form:** Flour
- **Item Weight:** 4.4 Pounds
- **Number of Items:** 2
- **Package Weight:** 2.01 Kilograms

## Images

![Molino Dallagiovanna La Napoletana - Image 1](https://m.media-amazon.com/images/I/41z1AdFnbvL.jpg)
![Molino Dallagiovanna La Napoletana - Image 2](https://m.media-amazon.com/images/I/5130MYEJehL.jpg)
![Molino Dallagiovanna La Napoletana - Image 3](https://m.media-amazon.com/images/I/51N3qgeiglL.jpg)
![Molino Dallagiovanna La Napoletana - Image 4](https://m.media-amazon.com/images/I/51Nn+9aD3CL.jpg)
![Molino Dallagiovanna La Napoletana - Image 5](https://m.media-amazon.com/images/I/51bRl+VibvL.jpg)

## Questions & Answers

**Q: How is it two 2kg bags equal 2.24kg total?**
A: The flour weight is 2 kilograms, the product by ASIN code on Amazon is slightly more because they account for packaging weight, which includes the box.

**Q: How well does this bake in a 800F+ oven for Neopolitan pizza?**
A: Works great

**Q: Is this four processed in a facility that processes tree nuts?**
A: No, they make flour only. Their facility is state of the art, and is in Piacenza, Italy. 
Although the company is 190 years old, the production facility is new and processes only flour, dozens of varieties.

**Q: Could I please get some recipes or instructions on how to use this flour to make neapolitan pizza dough ?**
A: There are many different recipes and everyone has their own special twist. When we first tested this ourselves in a high tempature oven, we tried the following receipe which is on youtube. It is this one: https://youtu.be/J9yVI4D0Scw  The title is simply called Molino Dallagiovanna LaNapoletana Pizza Dough Recipe in case the link doesn't work. The youtube channel pizzaramblings also has made many variations with la napoletana, and tinkered around with the water content. 62% seems to be the magic number that we tried. Please let us know how it goes with some pictures!

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best pizza flour!
*by A***R on March 31, 2025*

Excellent flour gor pizza dough. Best if using an over night fermentation.

### ⭐⭐⭐⭐⭐ My New Go-To Pizza Flour
*by M***. on February 16, 2025*

I’m a former chef and an amateur pizzaiolo. Over the past several years I’ve experimented with many different flours. I’ve used several Italian Typo 00, different American bread flours, local flours milled where I live from local wheat and flours from different types of grain. This one gave me the best result under less than ideal conditions. I only had 8 hours to ferment the dough and while I had it in the turned off oven to bulk ferment, my wife switched on the oven to heat it without realizing that my dough was in there. It was a couple of minutes before she realized it, but the oven had gotten quite warm. I immediately took the dough and balled it. Despite the fact that it had lost a little of its supple quality I was able to rescue it. Later that evening I was very surprised to see the result. The crust was light and airy and the flavor was beautiful. I highly recommend this. UPDATE! I was able to used the flour under normal conditions and it was SUPERB! It exceeds any Caputo flour that I’ve ever used. I wish I’d thought to snap a picture, but we were too busy eating the pizza. If you want to impress your pizza educated friends with your gluten web and your beautiful cornicione, get this flour.

### ⭐⭐⭐⭐⭐ Restaurant‑quality results at home
*by C***T on December 16, 2025*

I made some amazing pizzas for the first time with this flour — it honestly felt like I was in Italy and cooking like a professional chef. The dough was smooth, easy to work with, and held up beautifully during a long fermentation. The crust came out light, airy, and perfectly crisp with that authentic Neapolitan texture. If you want true pizzeria‑style pizza at home, this flour makes all the difference

## Frequently Bought Together

- 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
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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-01-27*