Polselli, Vivace Type 00 Pizza Flour, 55 lb (25 kg)

Polselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 55 lb (25 kg)

For consistent mixing, shaping, and bake results, this Italian-milled Italian 00 flour fits both weekend pizza nights and high-volume dough programs workflows.

Best Uses

• Long fermentation Neapolitan pizza (16–18h schedules)
• Cold-fermented pizza dough for pizzerias
• Ciabatta and rustic rolls
• High-hydration doughs that need strength and extensibility
• Biga-based dough programs
• Sheet-pan pizza for events and catering

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

Dough Performance

• W Index: W 290 — indicates dough strength and fermentation tolerance for your schedule.
• Protein: 13% — supports structure, oven spring, and handling.
• Fermentation / Rising Time: 16–18h — 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: 13%
• W index: 290
• Suggested fermentation: 16–18h

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 16–18h 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 Neapolitan pizza, cold-fermented pizza dough, ciabatta, rustic rolls, high-hydration doughs, biga-based dough programs, and high-volume dough production.

Is this flour unbleached?

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