Dallagiovanna Pizza Flour Tipo 00 w200

Name: Dallagiovanna Dallagiovanna Pizza Flour Tipo 00 w200
Brand: Dallagiovanna
SKU: 23204280
Price: 2.49 EUR
Availability: InStock

2,49

Discover the ultimate flour for pizza lovers with Dallagiovanna Farm Far Pizza FR W200. This specially selected flour is ideal for making traditional Italian pizzas. With a W-value of 200, this flour offers a perfect balance between elasticity and firmness, resulting in a deliciously airy and crispy pizza crust. More information

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Why choose Dallagiovanna Flour Far Pizza FR W200?

With Dallagiovanna Far Pizza FR W200 flour, you bring home the perfect flour for making traditional Italian pizzas. The flour offers the right balance of elasticity and firmness, resulting in a light, crispy pizza crust that bakes perfectly. Whether you are a professional pizza maker or an enthusiastic home baker, this flour will help you bring the authentic taste of Italy into your own kitchen.

For pizza, the W value is especially important for how long you let the dough rise and how pliable it should be to shape.

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

Weight

1 kg

Width

12 cm

Height

18 cm

Length

7 cm

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Dallagiovanna Pizza Flour Tipo 00 w200

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OUR SPECIALISTS ARE READY TO ANSWER YOUR QUESTIONS

FAQ

A flour with W200 is relatively suitable for dough with a short rising time. This flour produces a supple dough that is pleasant to work with and pairs well with pizza you want to make the same day. It is an accessible choice for those who do not work with long fermentations.

This flour is particularly suitable for a short rising time of about 4 to 8 hours. That makes it very interesting for pizza dough that you prepare and bake the same day. For longer fermentation, a stronger flour is usually more practical.

That is possible, but especially when you opt for a shorter fermentation. For classic Neapolitan pizza with a longer rising time of 24 to 48 hours, a flour with a higher W value is often chosen. However, for quick, airy pizzas, W200 can work just fine.

For 24 hours of fermentation, this flour is usually already on the lighter side, depending on your recipe and method. For 48 hours of fermentation, W200 is generally less suitable. In that case, a stronger pizza flour that maintains more stability during rising is often chosen.

This flour is ideal for home bakers and pizza lovers who like to make pizza the same day. If you are looking for a flour with short rising times and a supple dough that is easy to work with, this is a very good choice. W200 is also very suitable for those who want to make an accessible start with baking their own pizza.

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.

Ja, W200 is geschikt voor pizza, vooral voor pizza deeg dat je binnen enkele uren gebruikt. Voor snelle pizza sessies en deeg met een korte rijs is dit een heel passende bloem. Je krijgt een deeg dat mooi uit te werken is en goed bakt.

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Dallagiovanna Pizza Flour Tipo 00 w200

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Dallagiovanna Pizza Flour Tipo 00 w200

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