Polselli, Super Tipo 00 Pizza Flour, 55 lb (25 kg)

High-strength Italian 00 flour for Roman-style pizza and long fermentation

Polselli Super is a high-strength Italian Tipo 00 flour milled in Italy for dependable handling. It is unbleached and unbromated, and built for doughs that need extra tolerance: Roman-style pizza, long fermentations, sourdough and high hydration.

With a strength of W 360 and 15.5% protein, Super supports strong structure and oven spring and is suited to fermentation schedules of about 24 to 26 hours. That strength lets it hold the high hydration and long, cold fermentation that give Roman-style pizza its light, airy crumb and crisp base. It also handles biga and poolish preferments for bakery production.

How to use Polselli Super

Use it for Roman-style pizza in teglia and alla pala, long-fermentation and cold dough programs, sourdough country loaves and bâtards, ciabatta and artisan rolls, and other high-hydration doughs. It is also a strong base for preferments and large-batch mixing in professional bakeries.

From the field to the mill

Every year, Polselli selects high-quality wheat, chosen for its nutritional values such as protein, through long-standing relationships with farmers and up-to-date technology across the supply chain. At the mill, modern equipment works hand in hand with experienced millers, agronomists and lab technicians, who decide which techniques to use for each type of flour. A family company for generations, Polselli pairs tradition with ongoing research to develop new solutions for artisans.

Learn more about Polselli at polselli.it.

Wholesale Italian 00 flour from a U.S. importer

Wholesale Italian Food has imported Italian food since 1979. The 25 kg (55 lb) bag is designed for pizzerias and bakeries that need steady throughput, consistent batching and high-volume dough production. For smaller batches, see the 5 kg bag. Free shipping on orders over $99.