Pizzas made with Dallagiovanna flours are fragrant, flavoursome and crisp. These flours are also perfect for modern methods and techniques, such as cold fermentation.
In addition to the traditional professional flours, available in “0” and “00” varieties, laNapoletana has also been created, a flour for genuine “Pizzajuolo” pizza chefs.
Approved by AVPN, the True Neapolitan Pizza Association, this flour is perfect for bringing the best out the best of your pizza: with a perfectly-formed golden cornicione, soft, stretchy dough, this flour is for real “Pizzajuolo” pizza chefs!
This special flour for pizza has been tested by Master Gianluca Guagneli himself!
Please contact our sales team to learn more about this product and our distribution food channels.