POLSELLI La Romana Pinsa & Pizza Flour, Type 0, Wheat & Rice Flour, 10 kg | High-Protein Italian Flour For Roman-Style Pizza And Flatbread Light Airy Crust, Crunchy Texture For Sourdough & Baking For consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows. Best Uses Roman-style pizza alla pala (tray and paddle pizzas) Pinsa-style doughs (as your recipe calls for) High-hydration, cold-fermented pizza dough Sheet-pan and party-size pizzas Focaccia-style bakes Restaurant workflows that run 24h cold fermentation Dough Performance W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule. Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing, proofing, and service. Why... View More

POLSELLI La Romana Pinsa & Pizza Flour, Type 0, Wheat & Rice Flour, 10 kg | High-Protein Italian Flour For Roman-Style Pizza And Flatbread Light Airy Crust, Crunchy Texture For Sourdough & Baking

For consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.

Best Uses

• Roman-style pizza alla pala (tray and paddle pizzas)
• Pinsa-style doughs (as your recipe calls for)
• High-hydration, cold-fermented pizza dough
• Sheet-pan and party-size pizzas
• Focaccia-style bakes
• Restaurant workflows that run 24h cold fermentation

Dough Performance

• W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
• Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing, proofing, and service.

Why Choose Polselli

• Built for workflow consistency—mixing, fermentation, and bake reliability.
• Great fit for pizzerias, bakeries, and serious home pizza nights.

Product Details

• Flour type: Type 0
• Size/weight: 10 kg (22 lb)
• W index: 360
• Suggested fermentation: ~24h (cold)

FAQ

What is pizza alla pala?

Pizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.

Is this best for short or long fermentation?

This flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control.

Is this flour unbromated?

Yes. This is unbromated flour, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.

Is this flour unbleached?

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