Polselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)

Polselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 5 kg (11 lb) Milled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and high-volume dough programs. Best Uses Neapolitan-style pizza dough (home ovens or high-heat pizza ovens) Focaccia and pan pizza Calzones and stromboli Biga or poolish pizza dough builds Sandwich rolls and everyday hearth loaves Dough balls for service lines and catering prep Dough Performance W Index: W 270 — indicates dough strength and fermentation tolerance for your schedule. Protein: 12% — supports structure, oven spring, and handling. Fermentation / Rising Time: 8–10h — practical guidance for planning mixing, proofing, and service. Why Choose Polselli Performance-driven flour for predictable mixing,... View More

Polselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 5 kg (11 lb)

Milled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and high-volume dough programs.

Best Uses

• Neapolitan-style pizza dough (home ovens or high-heat pizza ovens)
• Focaccia and pan pizza
• Calzones and stromboli
• Biga or poolish pizza dough builds
• Sandwich rolls and everyday hearth loaves
• Dough balls for service lines and catering prep

Dough Performance

• W Index: W 270 — indicates dough strength and fermentation tolerance for your schedule.
• Protein: 12% — supports structure, oven spring, and handling.
• Fermentation / Rising Time: 8–10h — 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: 5 kg (11 lb)
• Protein: 12%
• W index: 270
• Suggested fermentation: 8–10h

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 8–10h schedules, depending on your dough formula and temperature control.