Polselli
Polselli, Vivace Type 00 Pizza Flour, 55 lb (25 kg)
Polselli, Vivace Type 00 Pizza Flour, 55 lb (25 kg)
Polselli's long-fermentation Italian 00 flour for Roman-style pizza and contemporary Neapolitan pizza, with the strength and extensibility that high-hydration doughs need.
- Milled in Italy
- Unbleached
- Unbromated
- Long fermentation
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Long-fermentation Italian 00 flour for Roman and contemporary Neapolitan pizza
Polselli Vivace is an Italian Tipo 00 flour milled in Italy and made for long-fermentation pizza. It is unbleached and unbromated, with the strength and extensibility that high-hydration doughs need.
With a strength of W 290 and 13% protein, Vivace sits right between a classic Neapolitan flour and a high-strength Roman flour. It is suited to fermentation schedules of about 16 to 18 hours, and it holds the extra water and gas that create a light, open crumb with big bubbles. That makes it a great fit for Roman-style pizza in teglia and alla pala, and for contemporary Neapolitan pizza with a tall, airy crust.
How to use Polselli Vivace
Use it for Roman-style pizza, contemporary Neapolitan pizza, cold-fermented pizza dough for pizzerias, sheet-pan pizza for events and catering, ciabatta and rustic rolls, and biga-based dough programs. Remember that big bubbles come from the whole process: a strong flour, higher hydration and a long, well-managed fermentation.
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.
Ideal for
Roman-style pizza
Pizza in teglia and alla pala, 16 to 18 hour doughs.
Contemporary Neapolitan
A tall, airy crust with big, open bubbles.
Ciabatta & rustic rolls
Strength and extensibility for wet doughs.
Biga dough programs
Built for biga-based doughs.
Good to know
What does 00 mean?
00 is a fine Italian milling grade. It is prized for smooth dough handling and a tender, crisp bake, especially in pizza dough.
Is it good for Roman-style pizza?
Yes. Its strength and extensibility handle the high hydration and long fermentation of Roman-style pizza in teglia and alla pala.
Can I use it for Neapolitan pizza?
Yes, especially contemporary Neapolitan pizza with a tall, airy crust. Its W 290 strength supports the longer fermentation and higher hydration that style needs. For a classic Neapolitan on an 8 to 10 hour schedule, Classica is the better match.
How do I get bigger bubbles in the crust?
Big bubbles come from the whole process, not the flour alone: a strong flour like Vivace, higher hydration and a long, well-managed fermentation. A strong flour with little water or a short rise will still give a tight crumb.
Is this best for short or long fermentation?
It is made for long fermentation, with schedules of about 16 to 18 hours depending on your dough formula and temperature control.
Can I cold-ferment it or use a biga?
Yes. Vivace is made for cold-fermented pizza dough programs in pizzerias and works well in biga-based doughs.
Is this flour unbleached and unbromated?
Yes. It is unbleached and unbromated.
How is Vivace different from Classica and Super?
Classica (W 270, 12% protein) is made for classic Neapolitan pizza on an 8 to 10 hour schedule. Vivace (W 290, 13% protein) handles 16 to 18 hours for Roman and contemporary Neapolitan pizza. Super (W 360, 15.5% protein) is the strongest, for 24 to 26 hour Roman-style doughs, sourdough and bread.
Which size should I buy?
The 5 kg (11 lb) bag suits home bakers and smaller kitchens. The 25 kg (55 lb) bag is made for pizzerias and bakeries with high-volume dough production.
From our kitchen
Chasing the Big Crust: sourdough contemporary Neapolitan
70% hydration, a 16 to 18 hour sourdough fermentation and a tall, airy crust. A recipe written for W 290.
Read the recipe →Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
