Italian pizza flour – Le 5 Stagioni Pizza Napoletana Rossa

Neapolitan pizza

Soft and fluffy edges, thin center and authentic taste – just like you know it from Italy.

Pizza Margherita or Marinara

Traditional recipes excel thanks to the right flour. Napoletana Rossa gives them structure and typical lightness.

Pizza to your taste

Whether you prepare the classic or modern variations, the basis is always the same - elastic dough with an Italian character.

Neapolitan pizza isn't just a recipe – it's a process.And the right flour will show you what dough can do.

Pizza Napoletana Rossa is a flour that loves time. If you want your Neapolitan pizza dough to be really soft and elastic, give it a long fermentation – ideally 12-24 hours in the cold. This will develop the flavor and lightness.

Don't be afraid of higher hydration. 65-70% water will benefit the dough and create the fluffy crust you know from pizza. If the dough seems too soft, give it a rest - during the rise, the stickiness will go away and the dough will gain structure.

For home baking in the oven, I recommend a shorter fermentation (8–12 hours) so that the dough remains elastic and easy to shape. And if you want to experiment, try adding 20–30% semolina - the crust will have a more golden color and a slightly crispy texture.

The secret to Neapolitan pizza is patience. Don't watch the clock, watch the dough - when it has doubled in size and is springy to the touch, it's ready for the oven.

– For longer fermentation: 70% Pizza Napoletana + 30% Manitoba.

– For a more rustic dough: 80% Pizza Napoletana + 20%whole grain L'Integrale.

– For an extra crispy crust: 70% Pizza Napoletana + 30%Semolina Rimacinata.