POLSELLI Classica 00 Flour – Extra Fine Italian Flour, 11 lbs (5 kg), All-Natural, Unbleached

Premium Italian 00 flour for pizza, pasta, bread, and more

POLSELLI Classica 00 flour is an imported Italian flour milled to a superfine finish. Derived from soft wheat, it supports dough with a soft, flavorful crust and a tender crumb, creating the signature Neapolitan pizza with pleasing bubbles in the cornicione.

Key attributes make it a versatile staple for home kitchens looking to elevate doughs across several recipes. The flour is All-Natural, Unbleached, Non-GMO, and free of additives, delivering a pure foundation for your cooking projects. Its gluten forms a strong yet elastic structure, helping doughs stretch easily and bake consistently.

Core benefits at a glance

• All-Natural, Unbleached, and Non-GMO with no additives for a clean dough base.
• Strong, elastic gluten supports doughs for pizza, pasta, breads, and pastries.
• Versatile across pizza, pasta, baking, and other flour-based recipes, usable in home ovens up to 500°F.

POLSELLI Classica 00 is milled slowly in a small town south of Rome, resulting in optimal water absorption and a reliable yield. The result is doughs that feel manageable by hand or with a mixer, with predictable handling and a satisfying final texture.

What you can bake with POLSELLI Classica 00

• Neapolitan pizza with a tender bottom and bubbly crust.
• Fresh pasta that holds sauce nicely and offers a silky bite.
• Classic breads and pastries that benefit from refined gluten structure and a delicate crumb.
• Desserts and cakes where a light, airy texture is desired.

This flour ships in a bag with a shelf life of 365 days from production. Used by skilled bakers, pizzaioli, and pastry chefs in over 35 countries, it brings a renowned Italian milling tradition to diverse kitchens. Storage in a cool, dry place helps preserve its performance across seasons.

Tips for best results include weighing ingredients for accuracy, hydrating dough gradually, and allowing dough rests as needed. If you're switching from another flour type, be prepared for subtle changes in absorption and handling, and adjust hydration to suit your equipment and recipe needs.