How to Choose the Right Italian Flour for Pizza, Pasta, or Bread
When it comes to making authentic Italian pizza, bread, or pasta, the secret isn’t just in the recipe—it’s in the flour. In Italy, flour is chosen carefully depending on how long the dough will ferment, how much water it can absorb, and what final texture you want.
At Polselli, we’ve been milling wheat in Italy for generations. Our flours are trusted by pizzaioli, bakers, and chefs around the world for their quality, purity, and consistency. If you’ve ever wondered which flour to choose for your homemade creations, here’s a simple guide.
What Makes Italian Tipo 00 Flour Special?
In the United States, most people are familiar with all-purpose flour or bread flour. But in Italy, the gold standard for pizza and pasta is Tipo “00”.
- Extra fine grind: Smooth and powdery, perfect for silky dough.
- High elasticity: Creates the signature airy, chewy texture of Italian pizza.
- Digestibility: Easier on the stomach compared to standard flours.
This is why Neapolitan pizza and homemade pasta taste so different when made with Italian flour—you’re working with a product designed for authenticity.
Understanding the W Index (Flour Strength)
Italian flours are often classified by their W Index, which measures gluten strength and how long the dough can ferment.
- W 220–240 → Short fermentation (quick pizza or bread).
- W 270–290 → Medium fermentation (classic pizza, focaccia).
- W 360+ → Long fermentation (sourdough, professional baking).
Knowing the W value helps you select the right flour for your baking project.
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hich Polselli Flour Should You Choose?
Here’s a quick breakdown of our most popular flours and their best uses:
Classica Tipo 00 (W 270)
- Rising Time: 8–10 hours
- Protein: 11.5%
- Best For: Neapolitan pizza, focaccia, homemade bread
- Balanced and versatile, ideal for most home bakers.
Organic Tipo 00 (W 220)
- Rising Time: 5–6 hours (direct mixing)
- Protein: 11.5%
- Best For: Quick pizza, pastries, organic baking
- Certified USDA Organic, made with 100% Italian wheat. Perfect for clean-label recipes.
Vivace Tipo 00 (W 290)
- Rising Time: 16–18 hours
- Protein: 13%
- Best For: Longer fermentation doughs, ciabatta, airy pizza
- Designed for bakers who want extra strength and structure.
Super Tipo 00 (W 360)
- Rising Time: 24–26 hours
- Protein: 15.5%
- Best For: Professional long fermentation, sourdough breads
- Extra-strong flour for high-hydration doughs and advanced baking.
Semola Rimacinata
- Protein: ~12%
- Best For: Fresh pasta, gnocchi, rustic bread
- Traditional Italian semolina, finely milled for silky pasta with authentic bite.
Pinsa & Pizza alla Pala Flour
- Best For: Roman-style pinsa, pizza by the slice, light focaccia
- Creates an airy, digestible crust with signature crispiness.
Quick Recipe Ideas
Want to get started? Here are a few simple applications for each flour:
- Neapolitan Pizza (Classica 00): Mix 1kg flour + 650ml water + 25g salt + 2g yeast. Rest 8–10h. Bake at 250–260°C.
- Organic Pizza (Organic 00): Mix 1kg flour + 600ml water + 25g salt + 3g yeast. Rest 5–6h. Perfect for same-day pizza night.
- Fresh Pasta (Semola Rimacinata): Mix 400g semola + 200ml water. Knead, rest 30min, then roll into tagliatelle or gnocchi.
- Roman Pinsa (Pinsa Flour): Mix 1kg flour + 800ml water + 25g salt + 3g yeast. Cold ferment 24h, then bake on a hot stone.
Final Thoughts
The right flour makes the difference between a good recipe and an authentic Italian experience. Whether you want to make a quick organic pizza, a rustic pasta, or a professional long-fermentation sourdough, Polselli has the perfect flour for your kitchen.
👉 Ready to bake like an Italian?
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