Neapolitan style

From Naples, Italy, Neapolitan pizza was originally made with a 00-flour resulting in a tender dough that is traditionally baked in a wood-fired oven at 900˚F for 90 seconds. More recently, in North America, this pizza is made with a 00- style flour. The result is a soft crust, with visible charred spots that bubble up around the border during baking and known in Italian as the cornicione.

Best Flours for your Neapolitan Style Pizza:

Primo Mulino® Neapolitan-Style Pizza Flour

Ideal for high-heat cooking, especially wood and gas-fired ovens that have become the mainstay of many artisan pizzerias. Primo Mulino® flour creates a soft, supple dough suitable for Neapolitan-style pizza and offers great mixing tolerance, excellent water absorption, and works well with long fermentation.

Protein: 11.3-2.3% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 20kg

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