In the Neapolitan universe, flour is not just an ingredient but a heritage. It tells the story of the mills of Campania, of the pizzaiolos who have worked with it for generations, and of that ancestral gesture that transforms a grain into a living and elegant dough.
The flour destined for Neapolitan pizza is closely linked to the milling art of Southern Italy. Thanks to an extremely fine grinding, inherited from traditional mills, it offers a soft and silky texture that has shaped the unique style of Naples pizzas. The varieties of soft wheat selected for their natural balance allow for an extensible dough that can be worked flexibly, without ever breaking the harmony of the gesture.
What distinguishes professional flour is its protein level and its baking strength, the famous W value. The more precise this value is, the more the dough can withstand a slow fermentation, revealing lactic aromas, lightness, and an alveolar structure. Each parameter – fineness, elasticity, absorption – contributes to the sensory signature of a true Neapolitan pizza.
Good flour not only provides structure: it directly influences the final flavors. The crumb becomes airy and slightly sweet, the crust develops a fine caramelization, and each bite balances tenderness and character. It is this aromatic personality that makes all the magic of artisanal Neapolitan pizza.
Why is 00 flour so prized in Naples?
For its exceptional fineness, which gives a soft, easy-to-stretch dough with an incomparable texture.
Does the W value really change the result?
Yes. It determines its ability to absorb water and ferment slowly, creating a more airy and flavorful dough.
Can this flour be used for other preparations?
It is perfect for focaccias, artisanal paninis, and long fermentation pastas.
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