Molino Dallagiovanna Pizza Flour Type 00-n (Breve Lievitazione)
The perfect pizza flour
(Saturday Dec 28 , 2024)
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TASTING NOTES FROM THE CURATOR
Also called doppio zero flour, 00 flour is the gold standard for pizza dough flour. Italian flours are classified according to how much they’re ground, and 00 is very finely ground, almost powdery fine, with a silky softness. It’s made from soft wheat, or durum wheat, and is high in protein, and produces strong gluten. This makes it just chewy enough, and gives your pizza a nice crispy crust, and good pockets of air.
PREPARATION AND PAIRINGS
The perfect pizza flour, it’s almost imperative to use your Molino Dallagiovanna Pizza Flour Type 00-n to make your own homemade pizzas. It’s especially great for Neopolitana pizzas. All you need are fresh tomatoes, mozzarella, basil, and extra virgin olive oil. Of course, you’re not limited to that. Customize your own pizzas! The possibilities are endless when you make can your own pizza dough.
SCIENCE AND CRAFTSMANSHIP MEET
The Dallagiovanna family has been milling grains and making flour since 1832. They stood at the forefront of the new age of industrial and technological advancements, and opened their arms to the combination of both tradition and technology.
Six generations later, and this openness and forward-thinking still stands, and are what keep Dallagiovanna a pioneer in flour. They are the only mill in Italy that still washes their wheat with water, a tradition that keeps flour top quality. They now have over 300 flours under their belt, with a range so diverse. From lactose-free to gluten-free to professional and blended, they have done it all, and are still doing it. Nearly 200 years, and they’re not done yet.
Storage Instructions
Store all-purpose and other refined or specialty flours in a cool, dry place protected from sunlight. Refined flour keeps up to one year in the pantry under these ideal conditions. For longer storage, or in a warmer climate, stash the flour in the freezer, where it can last for up to two years. The cold does not noticeably affect the texture, so you can easily scoop out just the amount you need, but let the flour come to room temperature before you use it for best results, especially when baking.
