Polselli, Organic Tipo 00 Italian Flour – 5 kg (11 lb)

Polselli Organic Italian 00 Flour for Pizza & Baking (W 220) – 5 kg (11 lb) Milled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and restaurant prep lines. Best Uses Same-day pizza doughs and quick fermentation schedules Focaccia and pan pizza Pastry doughs and baked goods where a fine 00 grind helps Soft rolls and everyday breads Catering prep that needs a reliable direct-mix flour Home baking from pizza to cookies (as your recipe allows) Dough Performance W Index: W 220 — indicates dough strength and fermentation tolerance for your schedule. Protein: 11.5% — supports structure, oven spring, and handling. Fermentation / Rising Time: 5–6h (direct) — practical guidance for planning mixing,... View More

Polselli Organic Italian 00 Flour for Pizza & Baking (W 220) – 5 kg (11 lb)

Milled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and restaurant prep lines.

Best Uses

• Same-day pizza doughs and quick fermentation schedules
• Focaccia and pan pizza
• Pastry doughs and baked goods where a fine 00 grind helps
• Soft rolls and everyday breads
• Catering prep that needs a reliable direct-mix flour
• Home baking from pizza to cookies (as your recipe allows)

Dough Performance

• W Index: W 220 — indicates dough strength and fermentation tolerance for your schedule.
• Protein: 11.5% — supports structure, oven spring, and handling.
• Fermentation / Rising Time: 5–6h (direct) — 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.
• Organic 00 flour option (as labeled) for everyday pizza and baking.

Product Details

• Flour type: 00
• Size/weight: 5 kg (11 lb)
• Protein: 11.5%
• W index: 220
• Suggested fermentation: 5–6h (direct)

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 5–6h (direct) schedules, depending on your dough formula and temperature control.