Molino DallaGiovanna Rossa 00 Cold Water washed Italian Long Fermentation Pizza Flour 5kg bakers bag 11 lbs Non GMO, No bleaching, No potassium bromate, No Glyphosate

Compare to Caputo Pizzaeria Blue bag flour and see the difference! Antimo Caputo's top of the line pizza flour is rated at a protein content of 12.5% and a W strength of 260. Its not a bad flour, but insiders in the serious pizza world (think AVPN certified pizzaerias) know the best wheat comes from Northern Italy, not the south. Molino Dallagiovanna Rossa has a whopping W390 weight which makes it one of the strongest flours available, and also a 14% protein which means that this flour will absorb a serious amount of water and will be extraordinarily durable when processed with long fermentation. When we say long, we mean not 24 hours, but 72 hours! That is what it is designed for. This is very high end restaurant grade flour.

• Prized in Italy, Molino Dallagiovanna is finally available in the United States
• Professional grade long fermentation flour. Suitable for up to 72 hours. Incredibly strong gluten net allows high absorption.