Master the Art of Neapolitan Pizza
If you’re aiming for pizza that’s as authentic as it gets, Bongiovanni VERA Neapolitan Pizza Flour is your best-kept secret. With a W strength of 300-320, this Tipo 00 flour is specifically crafted for long fermentation doughs and extreme oven performance. Whether you’re baking at home or firing up a professional oven, this flour delivers perfect crusts—crispy on the outside, airy on the inside.
What makes it even more special? At Crusters, we package it in 2kg vacuum-sealed bags, preserving its freshness and extending its shelf life. That’s not just practical—it’s professional-grade.
Why Choose VERA Neapolitan Pizza Flour?
Here’s what makes it stand out:
✔ High W Strength (300-320)
Handles long fermentations like a pro. Expect flavor-rich dough and top-tier gluten structure.
✔ Ideal for Wood-Fired Ovens
Crafted with high heat in mind, it guarantees excellent oven spring and perfect leoparding.
✔ Vacuum-Sealed Freshness
Your flour stays protected from air and moisture—no loss of aroma or structure.
✔ Protein Power (12g)
Balanced protein content ensures elastic dough that’s easy to stretch, never breaks, and bakes to perfection.
✔ Clean Milling, Pure Flavor
Produced using cylinder milling and the finest Italian grains—free of additives, bleach, or treatment.
✔ The Neapolitan Way
Perfect for traditional pizzas with a soft, chewy edge and golden blistering.
✔ Perfect Match for Sourdough Starters
Pair it with our Antiqua Madre dry sourdough for even deeper flavor and improved digestibility.
How to Use VERA for the Perfect Dough
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Fermentation Time: 18–48 hours
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Recommended Hydration: 60–65%
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Ideal for: Neapolitan pizza, long-ferment Roman doughs, pizza in teglia
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Use with Biga or Poolish: Excellent results with pre-fermentation techniques for superior texture.
