Polselli, Vivace Tipo 00 Pizza Flour, 11lb (5 kg)

Polselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 11lb (5 kg) Bring Italian milling performance to your dough with this Italian 00 flour, made for everyday cooking and baking and busy pizzerias and bakeries. Best Uses Long fermentation Neapolitan pizza (16–18h schedules) Cold-fermented pizza dough for pizzerias Ciabatta and rustic rolls High-hydration doughs that need strength and extensibility Biga-based dough programs Sheet-pan pizza for events and catering Dough Performance W Index: W 290 — indicates dough strength and fermentation tolerance for your schedule. Protein: 13% — supports structure, oven spring, and handling. Fermentation / Rising Time: 16–18h — practical guidance for planning mixing, proofing, and service. Why Choose Polselli Performance-driven flour for predictable mixing, stretching, and... View More

Polselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 11lb (5 kg)

Bring Italian milling performance to your dough with this Italian 00 flour, made for everyday cooking and baking and busy pizzerias and bakeries.

Best Uses

• Long fermentation Neapolitan pizza (16–18h schedules)
• Cold-fermented pizza dough for pizzerias
• Ciabatta and rustic rolls
• High-hydration doughs that need strength and extensibility
• Biga-based dough programs
• Sheet-pan pizza for events and catering

Dough Performance

• W Index: W 290 — indicates dough strength and fermentation tolerance for your schedule.
• Protein: 13% — supports structure, oven spring, and handling.
• Fermentation / Rising Time: 16–18h — practical guidance for planning mixing, proofing, and service.

Why Choose Polselli

• Performance-driven flour for predictable mixing, stretching, and baking.
• A practical choice for both small-batch home dough and production lines.

Product Details

• Flour type: 00
• Size/weight: 11lb (5 kg)
• Protein: 13%
• W index: 290
• Suggested fermentation: 16–18h

FAQ

What does “00” mean?
“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.

Is this best for short or long fermentation?
This flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.

Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for long-fermentation Neapolitan pizza, cold-fermented pizza dough, ciabatta, rustic rolls, high-hydration doughs, and biga-based dough programs.

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