"
Polselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 55 lb (25 kg)
Milled in Italy for dependable handling, this Italian 00 flour is built for weekend pizza nights and professional kitchens.
Best Uses
- Neapolitan-style pizza dough (home ovens or high-heat pizza ovens)
- Focaccia and pan pizza
- Calzones and stromboli
- Biga or poolish pizza dough builds
- Sandwich rolls and everyday hearth loaves
- Dough balls for service lines and catering prep
For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.
Dough Performance
- W Index: W 270 — indicates dough strength and fermentation tolerance for your schedule.
- Protein: 12% — supports structure, oven spring, and handling.
- Fermentation / Rising Time: 8–10h — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Italian milling quality for consistent dough results batch after batch.
- Trusted by home bakers and professional pizza makers for reliable handling.
Product Details
- Flour type: 00
- Size/weight: 55 lb (25 kg)
- Protein: 12%
- W index: 270
- Suggested fermentation: 8–10h
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 8–10h schedules, depending on your dough formula and temperature control.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, sandwich rolls, hearth loaves, and high-volume dough production.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
