A Power Flour for Neapolitan Dreams
If you’re aiming for long-fermentation doughs with strong gluten development and rich flavor. Bongiovanni Luisa Pizza Flour is the flour to trust. With a W strength of 300–320, it’s ideal for pizzerias, home pizzaiolos, and bakeries that take fermentation seriously. This Type 00/0 flour is crafted with care in Piemonte, Italy. Using certified Italian grains and cylinder-milling techniques that ensure both consistency and performance.
At Crusters, we offer it in a vacuum-sealed 2kg bag. This ensures maximum freshness and a longer shelf life. Perfect for storing at home or in a professional kitchen.
Why Choose Bongiovanni Luisa Pizza Flour?
✔ W Strength 300–320
Reliable gluten development for doughs that require long proofing—up to 48 hours in the fridge or 18 at room temperature.
✔ 13.3g Protein Content
The high protein level means stronger structure, easier stretching, and excellent oven spring for airy, blistered crusts.
✔ Made for BIGA & Poolish
Its stability makes it perfect for pre-ferments and sourdough blends. Pair it with Antiqua Madre dry sourdough for next-level flavor and digestibility.
✔ Neapolitan-Approved Texture
This flour is tailored for pizza styles that demand delicacy and strength—think light centers, crisp rims, and slow, beautiful bakes.
✔ Clean & Safe Milling
Certified free from GMOs and treated with utmost care—low ash content (0.55%) and stable P/L ratio (0.50–0.60) for balanced extensibility and elasticity.
✔ Trusted by Experts
Produced by Bongiovanni, a legendary Italian mill since 1880, known for blending tradition with cutting-edge food safety certifications.
How to Use Bongiovanni Luisa Flour
For Pizza Doughs
Use hydration levels between 60–65% for Neapolitan-style pizza. It’s great for wood-fired ovens, steel stones, or electric pizza ovens.
For BIGA or Poolish
Start with 45–50% hydration and blend into your main dough for a deep, mature flavor.
For Sourdough Lovers
Combine with our Antiqua Madre and extend fermentation to unlock more complexity.
