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View comparePolselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)
Polselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)
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$23.55
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$23.55
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$23.55
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Polselli Classica Tipo 00 Pizza Flour (Neapolitan) – 5 kg (11 lb)
Craft authentic Neapolitan-style pizza at home or in your restaurant with Polselli Classica Tipo 00 Pizza Flour, a premium Italian soft wheat flour milled to an ultra-fine texture. Formulated with carefully selected grains, this flour delivers strong, elastic gluten, ideal for producing a light, tender pizza crust with a soft bottom and airy, bubbly cornicione.
Perfect for pizza, pasta, artisan bread, and gourmet baking, Polselli Classica absorbs water efficiently, ensuring smooth, easy-to-handle dough and consistent results in every bake. Whether you’re using a home oven (up to 500°F) or a professional pizza oven, this flour delivers the authentic taste and texture of true Italian baking.
Product Highlights:
- Premium Italian Tipo 00 Soft Wheat Flour – milled slowly for optimal water absorption and yield
- Authentic Neapolitan Pizza Texture – soft, flavorful crust with airy edges
- All Natural – unbleached, unbromated, non-GMO, no additives, no added enzymes
- Versatile – ideal for pizza, pasta, bread, cakes, and pastries
- Large 5 kg (11 lb) Bag – perfect for frequent baking or professional kitchens
Ingredients: Soft Wheat Flour "00" (contains wheat). Processed in a facility that uses soy.
Storage: Store in a cool, dry place for best results.
Imported directly from Italy, Polselli Classica Tipo 00 brings the heritage and quality of traditional Italian milling to your kitchen.
| Flour Type | W Index | Rising Time | Protein | Best Uses |
|---|---|---|---|---|
| Classica 00 | 270 | 8–10h | ≥12% | Neapolitan pizza, focaccia, bread |
| Vivace 00 | 290 | 16–18h | ≥13% | Long fermentation pizza, ciabatta |
| Super 00 | 360 | 24–26h | ≥15.5% | Sourdough, professional bakery breads |
| Organic 00 | 220 | 5–6h (direct) | 11.5% | Organic pizza, pastries, quick breads |
| La Romana | 360 (±5%) | ~24h (cold) | – | Roman-style pizza alla pala, digestible |
| Semola Rimacinata | – | – | 13% | Fresh pasta, gnocchi, rustic bread |