{"product_id":"polselli-la-romana-pinsa-pizza-in-pala-flour-tipo-0-flour-11-lb-5-kg","title":"Polselli, La Romana Pinsa \u0026 Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)","description":"\u003ch2\u003ePolselli La Romana Type 0 Flour for Roman-Style Pizza alla Pala (W 360) – 11 lb (5 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eRoman-style pizza alla pala (tray and paddle pizzas)\u003c\/li\u003e   \u003cli\u003ePinsa-style doughs (as your recipe calls for)\u003c\/li\u003e   \u003cli\u003eHigh-hydration, cold-fermented pizza dough\u003c\/li\u003e   \u003cli\u003eSheet-pan and party-size pizzas\u003c\/li\u003e   \u003cli\u003eFocaccia-style bakes\u003c\/li\u003e   \u003cli\u003eRestaurant workflows that run 24h cold fermentation\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e ~24h (cold) — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e   \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e Type 0\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 11 lb (5 kg)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e ~24h (cold)\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat is pizza alla pala?\u003c\/h3\u003e\u003cp\u003ePizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Wholesale Italian Food","offers":[{"title":"Default Title","offer_id":44808600846422,"sku":"80570","price":23.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/1772\/8854\/files\/Polselli_romana_1.jpg?v=1780503895","url":"https:\/\/ezbuyco.com\/products\/polselli-la-romana-pinsa-pizza-in-pala-flour-tipo-0-flour-11-lb-5-kg","provider":"EzBuyCo","version":"1.0","type":"link"}