A Legacy of Italian Milling Excellence
For over 90 years, Polselli has been at the heart of Italy’s flour-making tradition. Founded in 1929 in Arce, in the region of Lazio, the company has grown from a small family-run mill into one of Italy’s leading producers of high-quality flours for professional and home baking.
Guided by decades of expertise, Polselli selects only the finest grains, mills them with state-of-the-art technology, and maintains strict quality control to ensure flours that are consistent, pure, and high-performing. Each product reflects the brand’s commitment to excellence and the Italian art of milling.
Today, Polselli flour is trusted by pizzerias, bakeries, pastry chefs, and restaurants in Italy and around the world.
Every bag represents a blend of tradition, innovation, and authentic Italian craftsmanship, supporting bakers in creating doughs with exceptional texture, strength, and flavor.
About Polselli
For over 100 years, Polselli has grown from a family-run mill in central Italy into one of the country’s leading flour producers. Known for combining traditional Italian milling craftsmanship with modern precision, Polselli delivers flour with consistent quality, stable gluten structure, and the balanced performance bakers need for pizza, bread, and pastries.
Today, Polselli flours are trusted by pizzerias, bakeries, and professional chefs who rely on predictable hydration, smooth dough handling, and reliable results in high-temperature ovens. Each blend reflects a century of milling expertise and the unmistakable character of authentic Italian baking.
Watch Polselli in Action
Polselli’s story comes to life in every stage of the baking process — from the first touch of Italian wheat to the final slice of a perfectly risen pizza. This video captures the heart of Polselli: pure craftsmanship, authentic tradition, and the power of exceptional Italian flour.
Watch how expert hands transform simple ingredients into dough with strength, elasticity, and personality. See the passion in every stretch, every cut, every bake — from artisanal bread to classic pizza and handcrafted pasta.
Polselli flour is more than an ingredient; it’s where flavor begins, where creativity rises, and where true Italian baking comes alive.
Why Bakers Trust Polselli
Polselli is a top choice for professional bakers, pizzerias, and chefs thanks to its consistent performance, precise gluten structure, and authentic Italian milling tradition. Every flour blend is engineered to ensure reliable hydration, predictable fermentation, and dough that responds beautifully in any baking environment.
Key Reasons Bakers Prefer Polselli:
• Exceptional consistency – predictable results in hydration, fermentation, and oven spring.
• Professional-grade performance – engineered for high-temperature pizza ovens and artisan bakeries.
• Clean, authentic Italian milling – stone-milled expertise combined with modern precision.
• Reliable flavor & texture – light, open crumb, crisp crust, and unmistakable Italian character.
Our Polselli Flour Selection
Discover Polselli’s range of premium Italian flours, crafted for professional pizzerias, bakeries, and artisanal kitchens. Explore top-selling blends designed for consistent hydration, strong gluten structure, and authentic Italian results in every bake.
Polselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)
Polselli, Organic Tipo 00 Italian Flour – 5 kg (11 lb)
Polselli, La Romana Pinsa & Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)
Polselli, Semola Flour, Semola Rimacinata, 11 lb ( 5 kg)
Polselli, Super Tipo 00 Pizza Flour, 11 lb (5 kg)
Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)
Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
Polselli, Fresh Pasta Flour, Tipo 00, Soft Wheat, 5 kg (11 lb)
Polselli, Vivace Tipo 00 Pizza Flour, 11lb (5 kg)
Polselli, Gluten-Free Flour, 2.2lb
How to Use Polselli Flour
Polselli flours are crafted for reliable, high-performance baking at every stage — from mixing and hydration to fermentation and the final rise.
Their balanced protein structure creates dough that is easy to handle, stretches smoothly, and delivers the perfect rise in high-temperature ovens.
Ideal for artisanal pizza, breads, focaccia, pastries, and long-fermentation baking, Polselli flours provide the consistent strength, clean flavor, and predictable results professionals trust.
Achieve Perfect Fermentation With Polselli Italian Flour
Polselli’s Italian stone-milled flour delivers exceptional fermentation performance, creating dough that rises evenly, develops beautiful air pockets, and maintains excellent elasticity. Its balanced protein structure supports stable gluten development, ideal hydration, and consistent results in high-temperature ovens.
Perfect for pizza, focaccia, artisan breads, and long-fermentation doughs, Polselli flour helps bakers achieve the light, airy texture and authentic Italian flavor that define true professional baking.
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Traditional Italian Craftsmanship
Made with respect for Italy’s artisanal baking traditions.
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Trusted by Professional Bakers
Reliable performance for pizza makers, chefs, and artisan bakeries.
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Authentic Italian Milling
Crafted in Italy using carefully selected wheat and expert milling.
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Premium Quality Guaranteed
Consistent strength, clean flavor, and certified Italian flour excellence.
Frequently Asked Questions About Tutto Calabria
Is Polselli flour stone-milled?
Polselli uses traditional stone-milling techniques combined with modern milling precision to preserve aroma, nutrients, and natural flavor.
What makes Polselli flour different from other Italian flours?
Polselli uses carefully selected Italian wheat and combines traditional milling expertise with modern technology, ensuring consistent performance, clean flavor, and reliable dough structure.
Is Polselli flour suitable for high-hydration doughs?
Yes. Polselli blends are engineered to handle high hydration with stable gluten development, predictable fermentation, and excellent extensibility.
Which Polselli flour is best for Neapolitan-style pizza?
Polselli produces specialized blends that perform exceptionally in high-temperature ovens, ideal for Neapolitan pizza with a light, airy crust.
Can I use Polselli flour for bread and long-fermentation recipes?
Absolutely. Polselli’s balanced protein structure makes it perfect for breads, focaccia, and long-fermentation doughs.
Does Polselli flour work well for home bakers?
Yes. Whether you’re using a standard home oven or a professional pizza oven, Polselli offers consistent, easy-to-handle dough performance.
Does Polselli offer different blends for different baking needs?
Yes. Polselli provides a full line of specialty flours for pizza, bread, pastry, long fermentation, and professional bakery applications.
Is Polselli flour imported directly from Italy?
Yes. All Polselli flours are produced in Italy and imported to ensure authentic Italian quality.