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View comparePolselli La Romana Pinsa & Pizza In Pala Flour, Type 0 Flour, Roman-Style Flour, Pizza Crust, High Protein Italian Flour, Ideal
Polselli La Romana Pinsa & Pizza In Pala Flour, Type 0 Flour, Roman-Style Flour, Pizza Crust, High Protein Italian Flour, Ideal
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$38.74
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$38.74
Regular price
$55.34
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SKU
WBGROB0D64RQ4XPVendor
POLSELLIProduct Type
Flours & MealsCouldn't load pickup availability
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Description
Description
Use This La Romana 0 Pizza Flour To Make Gourmet Roman-Style Pizza! This Flour Can Be Used In Any Recipe Calling For High Protein Flour, But It Was Created Especially For Use In Roman-Style Pizzas With Crunchy ''Scrocchiarella'' Crusts. It Works Nicely In Italian Dishes Like Calzones And Stromboli, As Well As Focaccia And Other Breads. This Fine-Textured Flour Made From Soft Wheat Is Perfect For Baking Pizza Crust Because It Is Ground To Precise 0 Standards! Polselli Grinds Their Grain Slowly And Traditionally In Order To Achieve The Best Yield And Water Absorption. To Create An Extra-Chewy Pizza Crust With A Hearty Bite, This Flour Is Created From A Blend Of European And Italian Wheat Varietals That Are Hand-Selected For Their High Protein And Gluten Content.
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Frequently Asked Questions
- Q: What is POLSELLI La Romana Pinsa & Pizza in Pala Flour best used for? A: POLSELLI La Romana Pinsa & Pizza in Pala Flour is specially designed for making gourmet Roman-style pizza, particularly those with a crunchy 'scrocchiarella' crust. It's also suitable for Italian dishes like calzones, stromboli, and focaccia.
- Q: How does this flour differ from regular pizza flour? A: This flour is a Type 0 flour, which means it's ground to precise standards for optimal water absorption and yield. It contains a blend of high-protein European and Italian wheat varietals, providing an extra-chewy texture and hearty bite that regular pizza flour may not deliver.
- Q: Can I use POLSELLI flour for baking bread? A: Yes, POLSELLI La Romana flour is versatile and can be used for various bread-making applications, including focaccia and other types of bread, thanks to its fine texture and high protein content.
- Q: What is the recommended leavening time for recipes using this flour? A: For optimal results, recipes using POLSELLI La Romana flour should incorporate a direct leavening time of 6 to 8 hours at room temperature. This helps achieve the best flavor and texture.
- Q: Does POLSELLI flour contain any allergens? A: POLSELLI La Romana flour is made from wheat and contains sourdough powder, which may not be suitable for those with gluten allergies or sensitivities. Always check the packaging for allergen information.