Pizza Flour
Italian pizza flour, milled in Italy and unbromated. Choose by fermentation: Polselli Classica (W 270) for 8–10 hours, Vivace (W 290) for 16–18 hours, and Super (W 360) for 24–26-hour cold fermentation. La Romana is made for Roman-style pizza alla pala and pinsa, with semola and Spolvero dusting flour alongside. Sizes from 1 kg to 25 kg sacks.
Imported by Manzo Food Sales since 1979. Plan batches with the Polselli Dough Calculator.
19 products
Flour
Frozen Foods
Frozen Foods
