Polselli
Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 55 lb (25 kg)
Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 55 lb (25 kg)
Polselli's classic Italian 00 flour for Neapolitan-style pizza. Milled in Italy for dependable handling, from home pizza nights to high-volume dough programs.
- AVPN Certified
- No Added Enzymes
- Unbleached & Unbromated
- Selected Italian Wheat
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Classic Italian 00 flour for Neapolitan-style pizza
Polselli Classica is a finely milled Italian Tipo 00 flour made for Neapolitan-style pizza. It is unbleached and unbromated, and milled in Italy for dependable handling, so your dough mixes, stretches and bakes the same way batch after batch.
Classica is AVPN certified, recognized by the Associazione Verace Pizza Napoletana for authentic Neapolitan pizza. It is made from carefully selected Italian wheat with no added enzymes and includes a guide recipe for making Neapolitan pizza.
With a strength of W 270 and 12% protein, Classica supports good structure and oven spring and is suited to fermentation schedules of about 8 to 10 hours. It works in home ovens and high-heat pizza ovens, and handles biga and poolish builds well.
How to use Polselli Classica
Use it for Neapolitan-style pizza dough, focaccia and pan pizza, calzones and stromboli, sandwich rolls and everyday hearth loaves. For a classic starting formula, many pizzaioli use 50 to 55 g of fine sea salt per liter of water.
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. Free shipping on orders over $99.
Ideal for
Neapolitan pizza
8 to 10 hour doughs for home and pizza ovens.
Focaccia & pan pizza
Airy crumb and a crisp, golden base.
Pasta
A fine 00 grind for smooth fresh pasta.
Rolls & hearth loaves
Sandwich rolls and everyday breads.
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 this best for short or long fermentation?
It is well suited to schedules of about 8 to 10 hours, depending on your dough formula and temperature control.
Can I use it with a biga or poolish?
Yes. Classica works well in biga and poolish pizza dough builds.
Is this flour unbleached and unbromated?
Yes. Polselli Classica is unbleached and unbromated.
Is Polselli Classica AVPN certified?
Yes. Classica is certified by the Associazione Verace Pizza Napoletana (AVPN) for authentic Neapolitan pizza.
Where does the wheat come from?
Polselli Classica is made from carefully selected Italian wheat and milled in Italy.
Does this flour contain added enzymes?
No. Polselli Classica is made with no added enzymes.
Does it come with a recipe?
Yes. Classica includes a guide recipe for making Neapolitan pizza.
Does it work in a home oven?
Yes. It is made for Neapolitan-style pizza in home ovens as well as high-heat pizza ovens.
How much salt should I use?
A classic Neapolitan reference is 50 to 55 g of fine sea salt per liter of water, about 2.5 to 3% of the flour weight. Fine sea salt like SoSalt dissolves evenly through the dough. See our guide to salt in Neapolitan pizza dough.
Which size should I buy?
The 1 kg (2.2 lb) bag is a great way to try Classica at home. The 5 kg (11 lb) bag suits regular home baking and restaurant prep lines. The 25 kg (55 lb) bag is made for pizzerias and bakeries with high-volume dough production.
From our kitchen
Sourdough Neapolitan Pizza with this flour
65% hydration, an 18 to 24 hour cold rest and fine Sicilian sea salt. A recipe written for W 270.
Read the recipe →Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
