PALLET SPECIAL - Polselli, La Romana Pinsa & Pizza in Pala Flour, Tipo 0 Flour,5 kg (11 lb)

Polselli La Romana Type 0 Flour for Roman-Style Pizza alla Pala (W 360) – 5 kg (11 lb) – Pallet Special Milled in Italy for dependable handling, this Roman-style pizza flour is built for weekend pizza nights and high-volume dough programs. Best Uses Roman-style pizza alla pala (tray and paddle pizzas) Pinsa-style doughs (as your recipe calls for) High-hydration, cold-fermented pizza dough Sheet-pan and party-size pizzas Focaccia-style bakes Restaurant workflows that run 24h cold fermentation For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production. Dough Performance W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule. Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing,... View More

Polselli La Romana Type 0 Flour for Roman-Style Pizza alla Pala (W 360) – 5 kg (11 lb) – Pallet Special

Milled in Italy for dependable handling, this Roman-style pizza flour is built for weekend pizza nights and high-volume dough programs.

Best Uses

• Roman-style pizza alla pala (tray and paddle pizzas)
• Pinsa-style doughs (as your recipe calls for)
• High-hydration, cold-fermented pizza dough
• Sheet-pan and party-size pizzas
• Focaccia-style bakes
• Restaurant workflows that run 24h cold fermentation

For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.

Dough Performance

• W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
• Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing, proofing, and service.

Why Choose Polselli

• Italian milling quality for consistent dough results batch after batch.
• Trusted by home bakers and professional pizza makers for reliable handling.

Product Details

• Flour type: Type 0
• Size/weight: 5 kg (11 lb)
• W index: 360
• Suggested fermentation: ~24h (cold)

FAQ

What is pizza alla pala?

Pizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.

Is this best for short or long fermentation?

This flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control.

Is this flour unbromated?

Yes. This is unbromated flour, making it a great choice for Roman-style pizza alla pala, pinsa-style doughs, high-hydration cold-fermented pizza dough, sheet-pan pizzas, focaccia-style bakes, and high-volume restaurant workflows.

Is this flour unbleached?

Yes. This is unbleached flour, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, catering teams, and foodservice kitchens.