Polselli
Polselli La Romana Pinsa & Pizza Flour Mix 10 kg
Polselli La Romana Pinsa & Pizza Flour Mix 10 kg
Polselli's Type 0 blend for gourmet Roman-style pizza with a crunchy "scrocchiarella" crust. Made with natural sourdough, rice flour and durum wheat semola, for pizza alla pala, pinsa and more.
- Made in Italy
- With natural sourdough
- Rice & durum wheat
- Made for pala & pinsa
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
A Type 0 blend for gourmet, crunchy Roman-style pizza
Polselli La Romana is a Type 0 soft wheat blend created especially for gourmet Roman-style pizza with a crunchy scrocchiarella crust. Alongside the wheat, it includes rice flour, durum wheat semola rimacinata and natural sourdough, a combination built for pizza alla pala, pinsa and other Roman-style doughs.
Polselli grinds the grain slowly and traditionally for the best yield and water absorption, using a blend of European and Italian wheat varietals hand-selected for their high protein and gluten content. With a strength of W 360 and 15.5% protein, La Romana gives a crust that is crunchy outside, light inside and has a hearty, satisfying bite.
Same-day or long fermentation
Thanks to the natural sourdough in the blend, you can make the dough in an easy, simple way with direct leavening of 6 to 8 hours at room temperature. For pizzerias that prefer a cold dough program, it also handles a cold fermentation of about 24 hours.
How to use Polselli La Romana
Use it for Roman-style pizza alla pala, pinsa, scrocchiarella, sheet-pan and party-size pizzas, calzones and stromboli, focaccia and other breads. It works in any recipe that calls for a high-protein flour.
Ingredients
Type 0 soft wheat flour, rice flour, durum wheat semola rimacinata (durum wheat flour), sourdough powder, ascorbic acid (E300). Contains gluten. May contain traces of soy, lupin and mustard.
Nutrition facts (per 100 g)
Energy 1497 kJ / 353 kcal · Total fat 4.0 g, of which saturated 0.4 g · Carbohydrate 72.5 g, of which sugars 1.0 g · Fiber 2.5 g · Protein 15.5 g · Salt 0.004 g.
Produced and packed in Italy by Polselli S.p.A., Arce (FR). Keep in a cool, dry place.
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 flour from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. The 10 kg (22 lb) bag is designed for pizzerias and bakeries with steady Roman-style pizza production. For smaller batches, see the 5 kg bag. Free shipping on orders over $99.
Ideal for
Pizza alla pala
Long Roman-style pizzas baked on a paddle.
Pinsa
Light, crunchy, oval Roman flatbreads.
Scrocchiarella
Roman pizza with a thin, crunchy crust.
Focaccia, calzones & breads
Any recipe that calls for a high-protein flour.
Good to know
What is pizza alla pala?
Pizza alla pala is a Roman-style, high-hydration pizza stretched long, baked on a paddle or in a tray, then cut into portions for service.
What does scrocchiarella mean?
Scrocchiarella is Roman slang for crunchy. It describes a Roman-style pizza with a thin, crisp crust that crackles when you bite it. La Romana was created especially for this kind of crust.
What is pinsa?
Pinsa is an oval Roman flatbread with a very light, airy crumb and a crunchy crust, made from a high-hydration dough.
Can I make the dough the same day?
Yes. Thanks to the natural sourdough in the blend, you can use a simple direct method with 6 to 8 hours of leavening at room temperature. For more flavor and an even lighter crumb, you can also run a cold fermentation of about 24 hours.
What are the ingredients and allergens?
Type 0 soft wheat flour, rice flour, durum wheat semola rimacinata (durum wheat flour), sourdough powder, ascorbic acid (E300). Contains gluten. May contain traces of soy, lupin and mustard.
Why does it contain rice flour, semola and sourdough?
Rice flour helps the dough absorb more water and bake up lighter and crunchier. Durum wheat semola rimacinata adds crunch, a golden color and a nutty flavor. Natural sourdough adds depth of flavor and makes a same-day dough easy, and ascorbic acid helps strengthen the dough.
Where does the wheat come from?
La Romana is made from a blend of European and Italian wheat varietals, hand-selected for their high protein and gluten content. Polselli mills the grain slowly and traditionally in Italy for the best yield and water absorption.
What else can I make with it?
Besides Roman-style pizza and pinsa, it works nicely in calzones, stromboli, focaccia and other breads, and in any recipe that calls for a high-protein flour.
Is it gluten free?
No. It contains gluten from wheat, and may contain traces of soy, lupin and mustard.
How should I store it?
Keep it in a cool, dry place and use it by the date printed on the bag.
How is La Romana different from Super?
Both are strong flours (W 360, 15.5% protein) for Roman-style pizza. La Romana is a ready Type 0 blend with natural sourdough, rice flour and durum wheat semola, made for crunchy Roman pizza alla pala and pinsa, even with a same-day dough. Super is a pure Tipo 00 flour for 24 to 26 hour fermentations, sourdough and bread.
Which size should I buy?
The 5 kg (11 lb) bag suits home bakers and smaller kitchens. The 10 kg (22 lb) bag is made for pizzerias and bakeries with steady Roman-style pizza production.
Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
