Italian Type 00 pizza flour with W310 strength. Ideal for light, elastic pizza dough with a long rise time.
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With Dallagiovanna Pizza Flour Tipo 00 W310, you're choosing premium Italian quality, specially developed for making authentic pizza dough. This finely ground Tipo 00 flour has a W-value of 310, meaning the dough is strong and elastic, suitable for medium to long rising times.
Thanks to the balanced protein structure, the dough develops a beautiful gluten structure, resulting in a light, supple base with a light, crispy crust. Perfect for Neapolitan pizzas, but also suitable for pinsa, focaccia, or other dough preparations where elasticity and flavor are important.
The flour works smoothly, kneads easily, and delivers consistent results, whether in a pizza oven or on a kamado grill. 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 hours rise): W 200–250 24 hours proofing (refrigerator or cool): W 250–300 48–72 hours proofing (long cold fermentation): W 300–360 Neapolitan (soft, airy rim, often 24–48 hours): usually W 280–330
Helpful tip If your flour doesn't have a W value, look at the protein percentage: 11–12%: often fine for same-day or short-term use 12.5–13.5%: better for 24–72 hours of rising
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