Polselli Classica Tipo 00 Neapolitan Pizza Flour, 2.2 lb (1 kg)
Polselli Classica: an Italian Tipo 00 flour for Neapolitan pizza (W 270, 12% protein), unbromated and unbleached, for 8–10 hour doughs. Milled in Italy; imported and distributed in the U.S. by Manzo Food Sales since 1979.
Best Uses
- Neapolitan pizza in home or high-heat ovens
- Focaccia and pan pizza
- Calzones and stromboli
Dough Performance
- W index: 270
- Protein: 12%
- Fermentation: 8–10 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 soft wheat flour; unbromated; unbleached
- Net weight: 2.2 lb (1 kg)
- Milled in Italy
FAQ
What does W 270 mean?
W measures flour strength. W 270 handles medium fermentations of about 8–10 hours.
What does “00” mean?
The finest Italian milling grade, for a smooth dough and tender, crisp crust.
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.
