Polselli, Super Tipo 00 Pizza Flour, 55 lb (25 kg)

Polselli Super High Strength Italian 00 Flour for Sourdough & Bread (W 360) – 55 lb (25 kg)

Milled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines.

Best Uses

• Long-fermentation pizza (24–26h) and cold dough programs
• Sourdough country loaves and bâtards
• High-hydration doughs that need extra tolerance
• Ciabatta and artisan rolls
• Preferments (biga/poolish) for bakery production
• Large-batch mixing for pro bakeries

For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.

Dough Performance

• W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
• Protein: 15.5% — supports structure, oven spring, and handling.
• Fermentation / Rising Time: 24–26h — practical guidance for planning mixing, proofing, and service.

Why Choose Polselli

• Performance-driven flour for predictable mixing, stretching, and baking.
• A practical choice for both small-batch home dough and production lines.

Product Details

• Flour type: 00
• Size/weight: 55 lb (25 kg)
• Protein: 15.5%
• W index: 360
• Suggested fermentation: 24–26h

FAQ

What does “00” mean?

“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.

Is this best for short or long fermentation?

This flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.

Is this flour unbromated?

Yes. This is unbromated flour, making it a great choice for long-fermentation pizza, sourdough country loaves, high-hydration doughs, ciabatta, artisan rolls, preferments, and high-volume bakery production.

Is this flour unbleached?

Yes. This is unbleached flour, offering a traditional flour option for serious home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.