{"product_id":"polselli-vivace-type-00-pizza-flour-55-lb-25-kg","title":"Polselli, Vivace Type 00 Pizza Flour, 55 lb  (25 kg)","description":"\u003ch2\u003ePolselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Italian 00 flour fits both weekend pizza nights and high-volume dough programs workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eLong fermentation Neapolitan pizza (16–18h schedules)\u003c\/li\u003e   \u003cli\u003eCold-fermented pizza dough for pizzerias\u003c\/li\u003e   \u003cli\u003eCiabatta and rustic rolls\u003c\/li\u003e   \u003cli\u003eHigh-hydration doughs that need strength and extensibility\u003c\/li\u003e   \u003cli\u003eBiga-based dough programs\u003c\/li\u003e   \u003cli\u003eSheet-pan pizza for events and catering\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e  \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 290 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 16–18h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 290\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 16–18h\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, 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.\u003c\/p\u003e\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\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":44807199391830,"sku":"80020","price":75.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/1772\/8854\/files\/Polselli00PizzaFlourVivace55Lbs.BagWholesaleItalianFoodFrontBag.jpg?v=1780499974","url":"https:\/\/ezbuyco.com\/products\/polselli-vivace-type-00-pizza-flour-55-lb-25-kg","provider":"EzBuyCo","version":"1.0","type":"link"}