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

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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.

Is this flour unbromated?

Yes. This is unbromated flour, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, sandwich rolls, hearth loaves, and high-volume dough production.

Is this flour unbleached?

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