Polselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 11lb (5 kg)
Bring Italian milling performance to your dough with this Italian 00 flour, made for everyday cooking and baking and busy pizzerias and bakeries.
Best Uses
- Long fermentation Neapolitan pizza (16–18h schedules)
- Cold-fermented pizza dough for pizzerias
- Ciabatta and rustic rolls
- High-hydration doughs that need strength and extensibility
- Biga-based dough programs
- Sheet-pan pizza for events and catering
Dough Performance
- W Index: W 290 — indicates dough strength and fermentation tolerance for your schedule.
- Protein: 13% — supports structure, oven spring, and handling.
- Fermentation / Rising Time: 16–18h — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Performance-driven flour for predictable mixing, stretching, and baking.
- A practical choice for both small-batch home dough and production lines.
Product Details
- Flour type: 00
- Size/weight: 11lb (5 kg)
- Protein: 13%
- W index: 290
- Suggested fermentation: 16–18h
