POLSELLI Classica Type 00 Double Zero Flour 11 lb (5 kg) — Extra-Fine, High Hydration for Neapolitan Pizza & Pasta

Harvested and milled south of Rome, this 11 lb (5 kg) bag of Type 00 flour offers a very fine grind and balanced gluten profile designed to produce soft crusts, airy cornicione, and silky pasta. Unbleached, non-GMO, and slow-milled, POLSELLI Classica targets home bakers and professional cooks who want Italian texture and performance without additives.

How does POLSELLI Classica Type 00 perform for Neapolitan pizza?

This flour is formulated to deliver a tender, slightly chewy base with a pillowy, bubbled rim when used with high-heat ovens or pizza ovens. Its fine milling and specific protein/gluten balance absorb water predictably so doughs are extensible and easy to shape.

• Soft wheat variety for a delicate crumb and light cornicione.
• High water absorption for pliable, hydrated doughs.
• Strong, elastic gluten that supports long fermentations and oven spring.
• Suitable for home ovens up to 500°F and professional pizza ovens.

Can I use this flour for pasta and baking too?

Yes. Type 00 Classica is versatile: its extra-fine texture yields smooth pasta doughs that roll thin without tearing, and it also creates tender cakes, brioche, and artisan breads when blended or used alone. Bakers often adjust hydration and mixing times to match specific recipes.

• Ideal for hand-rolled and extruded fresh pasta.
• Makes delicate pastries and soft-centered cakes.
• Works well in high-hydration or long-ferment bread formulas.
• Can be combined with stronger flours for chewier results.

What are the ingredient and quality assurances?

POLSELLI Classica is unbleached, all-natural, and non-GMO, with no added conditioners or improvers. The mill emphasizes grain selection and slow, controlled milling to achieve consistent W (absorption) and protein characteristics preferred by pizzaioli and pastry chefs.

• Unbleached, additive-free flour from selected soft wheat.
• Milled in a small town south of Rome using traditional methods.
• Used by professionals across 35+ countries for consistent results.
• Shelf life: 365 days from production date printed on the bag.

How should I store and use the 11 lb (5 kg) bag at home?

Keep the flour in a cool, dry place in its original bag or an airtight container to preserve freshness and shelf life. For best performance, bring flour to room temperature before mixing and monitor hydration when switching ovens or recipes.

• Store sealed in a cool, dry cupboard or pantry away from sunlight.
• Use within printed 365-day shelf life for optimal flavor and performance.
• Measure by weight for consistent doughs; adjust water by feel.
• For prolonged storage, freeze in a sealed container and thaw before use.

Who is this for? Home chefs, artisanal bakers, pizza hobbyists, and small professional kitchens looking for authentic Italian Type 00 performance will appreciate POLSELLI Classica. If you want an extra-fine, natural flour that supports Neapolitan pizza techniques, hand-rolled pasta, and delicate baked goods without additives, this 11 lb bag is tailored to regular use and repeatable results.

Ingredients

wheat flour