The Type 0 Spaccanapoli Flour was created to satisfy the needs of those who wish to create a real neapolitan pizza, both at home and in the pizzeria.Its balanced mix of proteins, , high W force (320-350) and the addition of the wheat germs guarantee doughs scented, elastic and highly hydrating, capable of returning a product during cooking with inflated cornice, , pronounced alveolation and soft interior. Ideal for those who love slow, indirect work, with biga or mother yeast.
What to use it for?
It is the ideal flour for:
✔ Classic Neapolitan Pizza
✔ Pizza in a pan and on a shovel
✔ Pinsa
✔ Light leaves for long leavening
✔ Slow fermentation loaves
Why choose her?
Why does it combine tradition and innovation: the presence of the wheat germs gives it an authentic scent and superior quality, guaranteeing optimal workability, big leavening maintenance and a final result highly digestible, perfect even for the most complex doughs.
Benefits
✔ High hydration for light and alveolated doughs
✔ Excellent hold during long leavening
✔ Wheat germ for authentic and natural flavour
✔ Highly digestible
✔ Perfect workability, even for beginners
✔ Balanced water absorption
✔ Versatile, also for pizza in pala and pinsa
✔ Constant yield in cooking, with developed edge
✔ Excellent dough elasticity
Main Features
Processing
Flour obtained from selected soft wheat, with the presence of wheat germs.
Structure and yield in the stacks
Excellent kept in leavening, great capacity to absorb liquids and high extensibility.Ideal for long fermentations (over 24h).
Flavor and aroma
The addition of the wheat germs gives the dough an authentic aroma and a slightly toasted flavor, typical of the best artisanal pizzas.
Visual appearance and texture
Color cream white, fine grain and dry.The dough is soft, extensible and easy to roll out by hand.
Recommended Uses
✔ Neapolitan Pizza
✔ High hydration pizza
✔ Pinsa
✔ Soft and honeycomb focaccia
✔ Slow leavening (with biga or mother yeast)
Practical advice:
For best results, we recommend hydration of 70-80%, with maturation in the refrigerator at 4°C for 24-48 hours.Excellent performance even with direct dough at room temperature.
Formats and Packing
📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.
Conservation and Mode of Use
📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.
FAQ - Frequently Asked Questions
❓ Can I use it for desserts?
It is designed for pizza, but can also be used for sweet focaccias with long leavening.
❓ What is the difference compared to classic 0 flour?
It has a greater strength (W 320-350), ideal for long-leavening doughs.
❓ Does he have gluten?
Yes, it contains gluten naturally present in soft wheat.
❓ Does it contain additives?
No, it is a natural flour, without additives.
❓ Is it suitable for beginners?
Yes, it is easy to work at home too.
❓ Is it organic?
No, it is not certified organic.
❓ Is this good for pan pizza?
Absolutely yes, especially for that one tall and soft.
❓ Do you need sourdough starter?
It goes very well with brewer's yeast, but it works best with biga or sourdough.
❓ What type of gluten does it contain?
A strong and tenacious quality gluten, perfect for highly extensible doughs.
❓ Can it contain allergens?
Yes, it contains gluten. May contain traces of soy, milk, sesame and mustard.
