POLSELLI La Romana Pinsa & Pizza Flour, Type 0, Wheat & Rice Flour, 10 kg | High-Protein Italian Flour For Roman-Style Pizza And Flatbread Light Airy Crust, Crunchy Texture For Sourdough & Baking
For consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.
Best Uses
- Roman-style pizza alla pala (tray and paddle pizzas)
- Pinsa-style doughs (as your recipe calls for)
- High-hydration, cold-fermented pizza dough
- Sheet-pan and party-size pizzas
- Focaccia-style bakes
- Restaurant workflows that run 24h cold fermentation
Dough Performance
- W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
- Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Built for workflow consistency—mixing, fermentation, and bake reliability.
- Great fit for pizzerias, bakeries, and serious home pizza nights.
Product Details
- Flour type: Type 0
- Size/weight: 10 kg (22 lb)
- W index: 360
- Suggested fermentation: ~24h (cold)
FAQ
What is pizza alla pala?
Pizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.
Is this best for short or long fermentation?
This flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
