Outstanding Neapolitan pizza with Molino Dallagiovanna Flour

Molino Dallagiovanna flours may be familiar to some pizza fans. Because these flours stand for a long tradition and the highest quality. We have been a big fan of Molino Dallagiovanna flours for a long time. We first had Neapolitan pizzas made with Molino Dallagiovanna’s La Napoletana flour in 2018 and have associated Molino Dallagiovanna with high quality pizzas ever since. We have also tried to get our hands on Molino Dallagiovanna flours since then, which was still very difficult back in 2018/2019 because there were hardly any traders selling it in Germany.
Fortunately, Molino Dallagiovanna flours are now easier to get in Germany and Molino Dallagiovanna now has no less than 150 specially developed flours to deliver the best products!

Recipe for Neapolitan pizza with Dallagiovanna flour

Dallagiovanna Uniqua Blu (Tipo 1) and Anna (Tipo 00)
Dallagiovanna Uniqua Blu (Tipo 1) and Anna (Tipo 00)

For the flour selection, I chose a mixture of the Dallagiovanna Anna (Tipo 00) and the Dallagiovanna Uniqua Blu (Tipo 1). The Dallagiovanna Anna, as Tipo 00 flour with 15 gr protein content and W380, is ideal for a Neapolitan pizzas with long fermentation time. The Dallagiovanna Uniqua Blu is also a very strong flour with high protein content (15 gr). This makes it easy to absorb water with a 70% hydration, and also here, long dough fermentation time and also indirect pre-doughs such as poolish or biga are no problem. The taste of Uniqua Blu is unique because it is slightly rustic due to the coarser grain size of the flour. It can therefore be wonderfully combined with other flours such as Dallagiovanna Anna and gives the dough a more complex flavor.

This recipe recommends a total dough resting time of 48 hours. So if you want to eat the Neapolitan pizza, for example, Saturday evening, you should start making the dough already on Thursday evening.


(for approx. 5 dough balls à 250 gr)

  • 630 gr Dallagiovanna Anna flour
  • 270 gr Dallagiovanna Uniqua Blu flour
  • 600 gr water (important: cold, e.g. chill a water bottle a few hours before in the refrigerator)
  • 2 gr fresh yeast oder 0.7 gr dry yeast
  • 27 gr fine sea salt

Making the dough

I made the dough in my Grilletta dough kneading machine. But you can also knead the dough by hand, of course.

  • Weigh all the ingredients.
  • Add the two flours and the yeast directly into the bowl.
  • Start the machine on the lowest speed and slowly add the water.
  • Now let the dough knead for a few minutes until it has taken on a firm shape (“pumpkin shape”).
  • Now slowly add the salt.
  • Now let the dough continue to knead. The total kneading time is 15 – 20 minutes.
  • Then shape the dough into as round a ball as possible. The dough will probably still have a somewhat rough, slightly sticky surface. From the consistency, the dough should spring back slightly when pressed in with a finger.
  • If the dough is still too wet at this point, cover the dough with the bowl and let it rest for 30 minutes.
  • After 30 minutes, shape the dough back into a round ball with as smooth a surface as possible and then place in a sealable container. You can also see how to shape the dough into a round ball in this video.

Resting the dough

  • Let the dough rest for 2-3 hours at room temperature.
  • Then put the dough in the refrigerator for 40 hours.
  • Then divide the dough into six portions. Depending on your preference, each portion should weigh 250 – 270 grams. You can see how to form the dough in this video.
  • Put the dough balls in a sealable container and let it rise at room temperature for 5 – 6 hours.
Dough before bulk fermentation
Dough before bulk fermentation
Dough after bulk fermentation
Dough after bulk fermentation
Dough balls before balled fermentation
Dough balls before balled fermentation
Dough balls after balled fermentation
Dough balls after balled fermentation

Forming and topping the pizza

  • Prepare a bowl or deep dish with semola (flour will work if necessary).
  • Sprinkle the dough with a little Semola (especially on the edges) and take it out of the dough ball box* with a spatula*, put it in the bowl/plate with Semola and turn it over.
  • Then place the dough ball on the work surface and shape it by hand: if possible, starting from the center, press the air bubbles towards the edge and shape it into a round pizza, leaving a border. Please do not use a rolling pin, because this will destroy the air bubbles.
  • I topped the pizza with San Marzano tomatoes, fresh date tomatoes, artichokes and Fior di latte.

Baking the pizza

Please jump to this section if you want to know how to bake the Neapolitan pizza in an household oven.

  • Preheat the pizza oven to 400 degree at least 1 hour before baking.
  • Carefully pull the pizza onto the pizza peel*. Pull again on the pizza slider to the round shape.
  • Place the pizza in the oven and bake for about 90 seconds (a little shorter or longer depending on your preference and degree of browning).

This is how the finished Neapolitan pizza with Dallagiovanna Anna and Dallagiovanna Uniqua Blu flour looks like

Neapolitanische Pizza Dallagiovanna Close-Up
Neapolitanische Pizza Dallagiovanna Crumb

Discover more

You’d like to start making pizza right away, but you’re wondering where to start? We have summarized the most important information on the following page for you.

Thanks for reading! I hope this article about the Molino Dallagiovanna flours was valuable to you. If you have any unanswered questions, feel free to let me know in the comments. I’d appreciate it if you could share this article with your friends.


Leave A Comment

Your email address will not be published. Required fields are marked *