POLSELLI Type 00 Pizza Flour – 5 kg for 72+ Hour Fermentation (In Teglia, Pinsa, Pala)

POLSELLI Type 00 flour is crafted from imported Italian soft wheat and milled to a fine, soft consistency that bakes a crust with depth and tenderness. The dough's behavior is shaped by the flour's protein and gluten structure, offering robust elasticity and a meaningful absorption rate that supports a wide range of dough textures.

Designed for long fermentation

This flour is formulated for long fermentation and a 72+ hour rise, which can help flavors develop gradually and create a lighter, more airy crumb. The slow milling process enhances hydration and yield, helping you achieve consistent results with homemade doughs.

Versatile uses you can trust

• Pizza dough for Neapolitan or Roman styles, with a soft bottom and bubbly cornicione
• Pasta dough and baked goods with supple gluten and good density
• Recipes calling for hardier doughs that benefit from strong gluten and controlled rise
• Home ovens up to 500 degrees Fahrenheit for authentic texture without additives

Natural quality you can see and feel

• All natural, unbleached, and non-GMO ingredients
• High-quality gluten gives elasticity without sacrificing tenderness
• Slow milling preserves grain integrity and improves water absorption for better yield

Craft and origin

Milled in a small town south of Rome, POLSELLI Type 00 flour carries Italian baking tradition with every bag. This 5 kg (11 lb) format offers a practical balance of performance and value for home bakers and professional kitchens.

While results vary with technique, you may notice a soft crust, a springy crumb, and a flavorful profile that can accompany a variety of toppings and fillings. The product supports a range of techniques and dough hydration levels, enabling you to explore different pizza and baking styles.