Polselli La Romana Tipo 0 Pinsa & Pizza Flour, Wheat & Rice, 22 lb (10 kg)
Polselli La Romana pinsa flour: a Type 0 wheat and rice flour blend for Roman-style pinsa and pizza with a light, airy, crunchy crust. Milled in Italy; imported and distributed in the U.S. by Manzo Food Sales since 1979.
Best Uses
- Pinsa romana
- Roman-style and pan pizza
- Flatbreads
Dough Performance
- Blend: Wheat and rice flour
- Result: Light, airy crumb with a crunchy crust
About Polselli
Polselli is an Italian flour mill making professional flours for pizza, bread, and fresh pasta: Neapolitan 00, Roman-style pinsa, semola rimacinata, and organic and stone-ground PuroGrano flours, milled in Italy. Imported and distributed in the U.S. by Manzo Food Sales, an Italian food importer since 1979.
Product Details
- Type 0 wheat and rice flour blend
- Net weight: 22 lb (10 kg)
- Milled in Italy
FAQ
What is pinsa?
An oval Roman flatbread with a light, airy interior and crisp exterior.
Why rice flour?
It helps create a lighter, crunchier crust.
How much flour do I need?
Use the Polselli Dough Calculator to size any batch.
Who imports Polselli in the U.S.?
Manzo Food Sales is the U.S. importer and distributor of Polselli. For wholesale and pizzeria supply, send an inquiry from this page.
