Description
Nafavola 320
Nafavola 320 flour, ideal for making a Neapolitan pizza with long leavening and developed alveolation.
When you let the Neapolitan pizza dough rise for many hours, the right flour makes the difference.
Because to obtain a good leavening it is not enough just any flour. You need a special flour, with a high strength… like our Nafavola flour type 0 with 320w strength!
A Neapolitan pizza flour that goes beyond the classic flours.
In addition to ensuring a force of 320w, it is composed of the best grains… capable of giving life to a Neapolitan pizza with a developed alveolation, which guarantees an extraordinary explosion of the crust.
Ideal for the preparation of traditional Neapolitan pizza – as well as innovative Neapolitan pizza – our Nafavola 320 Flour allows you to create a light and melting dough.
Our Neapolitan pizza flour Nafavola 320 is recommended for leavening for 26-72 hours.
Type 0 soft wheat flour
W: 320
Format: 10 Kg
What makes our Nafavola 320 Neapolitan pizza flour unique?
- A unique know-how, the result of 150 years of experience in the milling industry and in the selection of the best raw materials.
- An exclusive recipe for Neapolitan pizza, developed in collaboration with a team of professional technicians.
- A formulation with superior organoleptic characteristics.
- The flour for Neapolitan pizza Nafavola 320 guarantees meltability, developed alveolation, easy workability and fragrance.
- It is a tested product suitable for pizza delivery.
- Support from expert consultants and technicians ready to assist you at all times.
If you are a professional, choose Molini Pivetti flours
Do you want to know which flour is right for you? Do you need more information about our flours for professionals? Would you like to know where to buy them?
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