Pizza flour type 00 “Napoletana” Italy 1kg

For almost two centuries, the Dallagiovanna family has been grinding the best grains in Gragnano Trebbiese, Emilia Romagna.
The “Napoletana” is especially suitable for the production of pizza dough.
The designation “Tipo 00” indicates the fineness of the flour. Ideal for fermenting dough for 10-12 hours at room temperature or up to 72 hours in the refrigerator.