Polselli
Polselli Organic Tipo 00 Italian Flour – W 220 – 5 kg (11 lb)
Polselli Organic Tipo 00 Italian Flour – W 220 – 5 kg (11 lb)
Made for bakers who want the highest-quality flour they can put in their dough. Finely milled in Italy from certified organic Italian wheat, with nothing added.
- USDA Organic
- Product of Italy
- Unbleached & Unbromated
- No Additives or Enzymes
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Certified organic Italian 00 flour for bakers who want the best
Polselli Organic Tipo 00 is a finely milled Italian 00 flour made from USDA Certified Organic Italian wheat, certified by CCPB S.R.L. It is unbleached and unbromated, with no added enzymes and no additives. The only ingredient is organic soft wheat flour. Bakeries, pizzerias and serious home bakers choose it for clean ingredients and consistent results, batch after batch.
With a strength of W 220 and 11.5% protein, this is a medium-strength flour designed for short, direct fermentation of about 5 to 6 hours. It mixes into a smooth, extensible dough that is easy to stretch and bakes up tender inside and crisp outside. It also holds up well at high temperatures, which makes it a strong choice for Neapolitan pizza in wood-fired and high-heat pizza ovens.
How to use Polselli Organic 00 flour
Use it for same-day pizza dough, focaccia and pan pizza, pastry doughs, soft rolls and everyday breads. For pizza, a hydration of 60 to 65% works well. If you bake with sourdough, use your starter at its peak, handle the dough gently and keep the cold rest to 12 to 18 hours. Our sourdough Neapolitan pizza recipe walks you through every step.
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 organic 00 flour from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. Each 5 kg (11 lb) bag is sold at volume pricing, from single bags for home bakers to 80+ bag orders for restaurants and bakeries, with free shipping on orders over $99.
Ideal for
Neapolitan pizza
Same-day doughs and wood-fired ovens.
Focaccia & pan pizza
Light, crisp bake in the pan.
Pasta
A fine 00 grind for smooth fresh pasta.
Soft rolls & breads
Everyday baking, direct mix.
Good to know
Who is this flour for?
Bakers, pizzerias and serious home bakers who want a clean, certified organic Italian 00 flour with consistent results.
Can I use it for sourdough?
Yes, with a short plan: about 62% hydration, a starter used at its peak, gentle folds and a 12 to 18 hour cold rest. See our sourdough pizza recipe.
What is the salt secret for Neapolitan pizza?
Use two salts. Fine sea salt goes into the dough: it dissolves evenly, seasons the crust and helps control fermentation. Then finish the baked pizza with a pinch of SoSalt Sicilian Fleur de Sel, the delicate, hand-harvested crystals from the salt pans of Trapani. The light crunch and clean, mineral flavor lift the tomato, mozzarella and basil without overpowering them.
Is this best for short or long fermentation?
It is designed for short, direct fermentation of about 5 to 6 hours, depending on your dough formula and temperature control.
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 flour unbleached and unbromated?
Yes. It is unbleached and unbromated, with no added enzymes and no additives.
Is it certified organic?
Yes. It is USDA Certified Organic, certified by CCPB S.R.L., and not produced with genetic engineering.
What are the ingredients and allergens?
Organic soft wheat flour Type 00. Contains gluten. May contain traces of soy.
How should I store it?
Keep it in a cool, dry place.
From our kitchen
Sourdough Neapolitan Pizza with this flour
62% hydration, a short cold rest and fine Sicilian sea salt. A recipe written for W 220.
Read the recipe →Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
