Napoletana rossa flour from the Italian company Le 5 Stagioni is the ideal product for all professional pizzerias who want to achieve excellent results when preparing Neapolitan pizza. Thanks to its unique characteristics, this flour has become a point of reference for lovers of Neapolitan pizza and not only.
Napoletana rossa is obtained by carefully selecting high-quality wheat grown exclusively in Italy. The wheat is milled using traditional technology that preserves all the organoleptic and nutritional properties of the grain. The result is a flour with a high gluten content, which gives the products a soft and fluffy consistency, typical of Neapolitan pizza.
Thanks to its elastic and well-hydrated dough, this flour ensures perfect dough proofing, allowing you to get a pizza with a crispy crust and a soft and honeycombed filling. In addition, its fine and silky consistency makes it easy to work with the dough both by hand and with professional mixers.
Napoletana rossa is particularly suitable for the preparation of long-maturing doughs or sourdoughs. Thanks to its high water absorption capacity, it produces extremely moist and well-structured doughs, capable of developing unique aromas and flavours during cooking.
