---
product_id: 478939205
title: "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"
brand: "tdp specialties"
price: "€ 65.90"
currency: EUR
in_stock: false
reviews_count: 8
url: https://www.desertcart.gr/products/478939205-molino-dallagiovanna-la-napoletana-high-tempature-long-fermentation-pizza-flour
store_origin: GR
region: Greece
---

# Up to 72-hour cold fermentation High protein & gluten strength Optimized for wood-fired ovens 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

**Brand:** tdp specialties
**Price:** € 65.90
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Elevate your pizza game with Italy’s gold standard flour!

## Quick Answers

- **What is this?** 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 by tdp specialties
- **How much does it cost?** € 65.90 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/478939205-molino-dallagiovanna-la-napoletana-high-tempature-long-fermentation-pizza-flour)

## 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 true Neapolitan pizza quality
- • **Unrivaled Gluten Power:** W rating of 310 ensures dough resilience and perfect bubble retention
- • **Professional Grade Packaging:** 2-pack in food-grade polyolefin wrap preserves freshness and quality
- • **Master the Art of Fermentation:** Supports long cold fermentation for complex, rich flavor profiles
- • **Crafted from Premium Italian Wheat:** Sourced from Italy’s northern plains, renowned for superior wheat

## Overview

Molino Dallagiovanna La Napoletana is a premium Type 00 pizza flour with a high protein and gluten content (W 310), designed for wood-fired ovens and long cold fermentation up to 72 hours. AVPN certified, it ensures authentic Neapolitan pizza quality, packaged professionally in a 2-pack food-grade wrap to maintain freshness.

## Description

Full description not available

## 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.

## Product Details

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

## Images

![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 - Image 1](https://m.media-amazon.com/images/I/81-EzIw2dlL.jpg)
![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 - Image 2](https://m.media-amazon.com/images/I/71Z-sxhLxPL.jpg)
![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 - Image 3](https://m.media-amazon.com/images/I/816VZIMj5WL.jpg)
![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 - Image 4](https://m.media-amazon.com/images/I/51Nn+9aD3CL.jpg)
![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 - Image 5](https://m.media-amazon.com/images/I/71CbF2zpR8L.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.

### ⭐⭐⭐⭐⭐ Great Taste! Watch the expiration date!
*by T***1 on May 3, 2023*

We've purchased this 00 flour twice over the course of the last 2 months for Wood Fire baking and love it's taste and texture.Pay Attention to the Expiration Date: All four bags had the same expiration date of June 30 2023. Today is May 2, 2023.

## 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
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Caputo Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.gr/products/478939205-molino-dallagiovanna-la-napoletana-high-tempature-long-fermentation-pizza-flour](https://www.desertcart.gr/products/478939205-molino-dallagiovanna-la-napoletana-high-tempature-long-fermentation-pizza-flour)

---

*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-01-22*