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POLSELLI Classica Double Zero Flour - All-Natural for Pizza, Bread & Pasta | 1 kg (2.2 lbs)

POLSELLI Classica Double Zero Flour - All-Natural for Pizza, Bread & Pasta | 1 kg (2.2 lbs)

$22.95
$35.99 $22.95
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  • Imported Italian "00" Soft Wheat Flour for baking, pizza, pasta, etc...Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Milled in a small town south of Rome, Italy
  • ALL NATURAL, UNBLEACHED, and Non-GMO. High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
  • Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking.Great for making Pizza, Pasta, Baking, or any other food products calling for flour. Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
  • All of our type 00 flour's are similar in quality however the distiction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. Please see the attachments for the difference.
  • All of our type 00 flour's are similar in quality however the distiction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. Please see the attachments for the difference.

Classica, Tipo 00 Vivace, Tipo 00 Super, Tipo 00 Organic Flour, Tipo 00 La Romana Pinsa & Pizza in Pala, tipo 0 Flour Semola Flour, Rimacinata
Customer Reviews
4.7 out of 5 stars 2,212
4.7 out of 5 stars 209
4.6 out of 5 stars 301
4.7 out of 5 stars 628
4.6 out of 5 stars 124
4.8 out of 5 stars 482
Price $32.90 $35.99 $36.99 $37.99 $39.99 $37.99
Breadmaking Index (W) W 270 W 290 W 360 W 220 W 360 (±5%) .
Rising Time 8–10h 16–18h 24–26h 5–6h (direct) ~24h (cold) .
Protein Content min 12% min 13% min 15.5% 11.5% . 13%
Humidity ≤15.5% ≤15.5% ≤15.5% ≤15.5% . ≤15.5%
Wet Gluten min 28 min 30 min 36 . . 8%
Extensibility Medium–High Medium–High High Hight High Medium
Absorption: min 57% min 58% min 60% ~55–57% . .
Stability min 12’ min 14’ min 18’ . . .
Best Uses Neapolitan pizza, focaccia, bread Long fermentation pizza, ciabatta Professional sourdough, bakery breads Organic pizza, pasta, pastries, breads Roman pinsa, pizza alla pala, digestible doughs Fresh pasta, gnocchi, rustic bread
Italian flour neapolitan flour type 00 pizza flour

We experiment with innovative techniques

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

pizza flour pizza drought typo 00 pasta flour Italian flour

We experiment with innovative techniques

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

polselli flour tipo 00 type 00 flour italian flour

We experiment with innovative techniques

pizza flour Italian pizza flour type 00 semola Polselli Neapolitan pizza
We experiment with innovative techniques

Through a constant commitment, attentive to seasonality and bio-sustainability, we are committed to ensuring that our flour, although it is such a simple raw material, represents the rough diamond for making bread, pizzas and desserts that can become a real taste experience , something that remains in the hearts of our consumers.

Quality, transparency, reliability

The values that have always distinguished Polselli have been quality, transparency and reliability

These principles translate into the use of only the highest quality wheat, combined with the concept of sustainability, an issue to which we are particularly attentive and which we examine daily through the selection of raw materials and the accurate control of the entire production process.

Pizza Pasta flour farina typ 00 tipo 00 all porpoise wheat flour Italian flour Neapolitan pizza

We experiment with innovative techniques

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

Pizza Pasta flour farina typ 00 tipo 00 semolina wheat flour Italian flour Neapolitan pizza

Pizza Pasta flour farina typ 00 tipo 00 semolina wheat flour Italian flour Neapolitan pizza
In the hands of expert professionals, these virtues do not remain the prerogative of the true Neapolitan but give each dough extraordinary quality.

The classic Italian style and also the most extravagant of contemporary pizzas are impeccable. Whose crumb melts very easily. Indication of a highly digestible dough and a maturation that has favored the correct breakdown of proteins and starches.

Polselli Classica 00 is a flour born in the small workshops of Neapolitan master pizza makers A family treasure shared, over time, with the company.

It is Italian natural product, milled in purity, free from any additive or enzyme.

It respects each characteristic foreseen by the disciplinary to protect the Neapolitan Pizza. The recipe of Polselli blends is a synthesis of experience and technological innovation. An ancient knowledge, with the help of new tools, aims to extract only the heart of the grain and manages to amalgamate 22 types of crop. The result is an ingredient that facilitates processing with a direct mix and room temperature and which allows you to enhance the traditional Neapolitan recipe.

We do not accept returns or cancel for change of mind. We only offer returns for items that are faulty or damaged.

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