Dallagiovanna Italian Type 0 Manitoba W420 Strong Pizza Flour for Long Fermentation and Biga 25kg

Founded in 1832, Dallagiovanna is one of Italy's leading premium flour mills, trusted by professional pizzaioli, bakers and pastry chefs worldwide. Renowned for its high-performance pizza flours, including La Napoletana and Pizza Green, the brand delivers exceptional fermentation performance, dough handling and authentic Italian results. Selected pizza flours are approved by the AVPN (Associazione Verace Pizza Napoletana), the global authority for authentic Neapolitan pizza. A distinctive feature of Dallagiovanna is its washed-wheat milling process, where carefully selected wheat is washed in running water before milling. Beyond pizza, the company is highly regarded for its specialist flours for panettone, sourdough, pastry and artisan baking. Produced in Italy from carefully selected wheat and available with Halal certification, Dallagiovanna combines nearly two centuries of milling expertise with a commitment to quality, consistency and innovation.

Dallagiovanna Manitoba W420 is a professional Italian Type 0 strong pizza flour ideal for long fermentation and preferments such as biga. With 14 percent protein and W420 strength, it provides the structure and stability needed for demanding dough processes, high hydration and extended fermentation. Use it for long fermented pizza, biga based pizza, focaccia and bread, or blend it with weaker flours when additional strength is required. Its powerful gluten structure makes it particularly suitable for professional pizza makers and experienced bakers seeking greater control over longer and more demanding fermentation processes.

Ingredients: Wheat.

Allergens: Wheat. May contain traces of Soy, Mustard, Lupin.

Storage: Store in a cool, dry, dark place.

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