- Prized in Italy, Molino Dallagiovanna is finally available in the United States
- The highest protein content and W weight of the Molino Dallagiovanna line, this flour is a high end type 00 Italian pizza flour designed for long fermentation and high temperature pizza oven cooking.
- Ideal for processing up to 16 h of leavening at room temperature or 72 h in the refrigerator.
- Compare to other top competitors like Caputo Pizzeria, this flour blows it away. AVPN approved, and with a very high W score of 390 vs 260 for Antimo Caputo 00 Pizzeria, DallaGiovanna Rossa is the gold standard for pizza dough creating and fermentation.
- Dallagiovanna is the only flour company that cold water washes the grain before the milling process.
