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

"Polselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 55 lb (25 kg) Milled in Italy for dependable handling, this Italian 00 flour is built for weekend pizza nights and professional kitchens. 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 For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production. 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 —... View More

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Polselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 55 lb (25 kg)

Milled in Italy for dependable handling, this Italian 00 flour is built for weekend pizza nights and professional kitchens.

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

For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.

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

• Italian milling quality for consistent dough results batch after batch.
• Trusted by home bakers and professional pizza makers for reliable handling.

Product Details

• Flour type: 00
• Size/weight: 55 lb (25 kg)
• 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.

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