Polselli Vivace Tipo 00 Pizza Flour, 11 lb (5 kg)
Polselli Vivace: a Tipo 00 (W 290) built for long-fermentation Neapolitan pizza on 16–18 hour schedules. Milled in Italy; imported and distributed in the U.S. by Manzo Food Sales since 1979.
Best Uses
- Long-fermentation Neapolitan pizza
- Cold-retarded dough
- Focaccia
Dough Performance
- W index: 290
- Fermentation: 16–18 hours
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
- Tipo 00 flour for long fermentation
- Net weight: 11 lb (5 kg)
- Milled in Italy
FAQ
Vivace vs. Classica?
Vivace is stronger (W 290) for 16–18 hour doughs; Classica suits 8–10 hours.
Can I cold-ferment it?
Yes.
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.
