Grands Moulins de Paris has partnered with the Italian expertise of Moulins Bongiovanni to develop Italian-quality pizza flours. This partnership has resulted in two flours that Grands Moulins de Paris markets to our key account clients.
Both “VERA” flours are made in Italy. They were developed in collaboration with the best Neapolitan pizza makers and selected to offer restaurant and bakery professionals pizzas of Italian quality. Read Gaia Bongiovanni’s testimonial:
Grands Moulins De Paris & Bongiovanni: Tradition and Excellence
As a miller with a century of experience, it was important for us to partner with a company known for its expertise.
The history of the Italian mill Bongiovanni began in 1977 with its founder, Claudio Bongiovanni. In just 40 years, he succeeded in transforming it into one of the largest facilities in Piedmont, a region renowned for its food and wine and with a long-standing tradition of wheat cultivation and milling. Today, it is one of Italy’s leading flour producers. Every day, nearly 470 tons of flour are produced at Bongiovanni’s two production sites, which operate 24 hours a day.
VERA: The flours that give pizzas the taste of la Dolce Vita
It takes true experts to create the perfect pizza flour. That’s why we’ve partnered with Bongiovanni for our two “VERA” flours, made in Italy, the birthplace of pizza.
For years, Italian mills have researched and developed flours specifically formulated for making pizza dough. From grain selection to milling, including storage and cleaning, every step has been carefully planned and designed to produce the best possible flours for pizza.
VERA flour for Neapolitan pizza
This pizza flour is designed for dough that undergoes a long fermentation process (48 hours in the refrigerator and 20 hours at room temperature).
Ideal for making authentic traditional Neapolitan pizza, it is certified according to the specifications of the Associazione Verace Pizza Napoletana (AVPN).
VERA for Neapolitan pizza produces a dough that is easy to stretch in the "Neapolitan style" and results in smooth, uniform dough. It offers exceptional resilience during the proofing process and allows for excellent crust development during baking.
VERA Flour for Italian Pizza
This pizza flour is recommended for making dough with a medium rise (i.e., 24 hours in the refrigerator and 12 hours at room temperature).
Ideal for focaccia and pizza by the slice, this dough is easy to stretch, smooth, and uniform. It maintains its shape well during the proofing process and develops its full potential during fermentation, resulting in a beautiful crumb. It bakes quickly, yielding a light and easily digestible result.
A dedicated recipe booklet
To help promote these new flours to our customers, a brochure has been specially designed to showcase the Bongiovanni partnership and these two new pizza flours, which are now part of the Grands Moulins de Paris line. The brochure also includes recipes and practical tips for use.
