Dallagiovanna Pizza Flour Tipo 00 w310

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Description

Italian Tipo 00 pizza flour with W310 strength. Ideal for airy, elastic pizza doughs with a long rising time.

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Weight

1 kg

Width

12 cm

Height

18 cm

Length

7 cm

With Dallagiovanna Pizza Flour Tipo 00 W310, you choose high-quality Italian craftsmanship, specially developed for making authentic pizza dough. This finely ground Tipo 00 flour has a W-value of 310, which means the dough is strong and elastic and suitable for medium to long rising times.

Thanks to the balanced protein structure, the dough develops a beautiful gluten profile, resulting in an airy, supple base with a light and crispy crust. Perfect for Neapolitan pizzas, but also suitable for pinsa, focaccia, or other dough preparations where elasticity and flavor development are important.

The flour works smoothly, kneads well, and ensures stable results, whether in a pizza oven or on a kamado barbecue. An excellent choice for pizza makers who want control over hydration, rising time, and the final result.

Recommended W value per style

Quick pizza (same day, 4–8 hour rise): W 200–250
24-hour proofing (refrigerator or chilled): W 250–300
48–72 hour rise (long cold fermentation): W 300–360
Neapolitan (soft, airy rim, often 24–48 hours): usually W 280–330

Handy tip
If your flour does not have a W value, look at the protein percentage:
11–12%: often fine for the same day or a short pass
12.5–13.5%: better for 24–72 hour fermentation

This flour is particularly suitable for a medium to long rising time, for example 24 to 72 hours. As a result, it is very suitable for dough that can develop slowly in the refrigerator. It is also possible with shorter rising times, but then you usually utilize the full potential of this flour less.

Yes, this flour is actually very suitable for that. With a W-value of 310, this flour falls nicely within the range often used for Neapolitan pizza with a rising time of 24 to 48 hours. That helps to achieve a supple dough and a light crust.

Yes, this flour is well-suited for that. Thanks to the higher W-value, the dough remains more stable during longer fermentation and retains more tension and elasticity. That makes it a strong choice for pizza bakers who like to work with longer cold rising.

This flour is ideal for pizza lovers and avid home bakers who enjoy working with 24, 48, or even 72 hours of fermentation. If you are looking for a strong Tipo 00 flour for more control over hydration, elasticity, and the final result, W310 is an excellent choice. This is also a very suitable product for Neapolitan pizza and other dough preparations requiring longer rising times.

De W-waarde geeft aan hoe sterk een bloem is. Daarmee weet je beter hoeveel vocht de bloem kan opnemen, hoeveel kracht het deeg opbouwt en voor welke rijstijd de bloem geschikt is. Hoe hoger de W waarde, hoe beter de bloem meestal past bij langere fermentatie.

Een bloem met W310 is een sterke pizzabloem. Dat betekent dat het deeg meer kracht en elasticiteit opbouwt en daardoor goed geschikt is voor middellange tot lange rijstijden. Deze bloem past goed bij wie meer controle wil over structuur, luchtigheid en deegontwikkeling.

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Dallagiovanna Pizza Flour Tipo 00 w310

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Dallagiovanna Pizza Flour Tipo 00 w310

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OUR SPECIALISTS ARE READY TO ANSWER YOUR QUESTIONS

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OUR STORE IS OPEN ALL YEAR ROUND

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