POLSELLI Classica Type 00 Italian Double Zero Flour 1 kg — Unbleached, Fine Milled for Neapolitan Pizza & Pasta

POLSELLI Classica Type "00" is a finely milled, all-natural Italian soft wheat flour designed for authentic pizza, pasta and artisanal baking.

Harvested and stone-checked near a small town south of Rome, POLSELLI Classica Type 00 delivers the silky texture and water absorption home cooks and pro bakers expect from traditional Italian flour. Unbleached and non-GMO, this 1 kg (2.2 lb) bag emphasizes a balanced protein/gluten profile that supports long fermentation, strong dough elasticity and a tender crumb—ideal when you want a Neapolitan-style cornicione with airy bubbles and a soft base.

How does POLSELLI Type 00 perform when making Neapolitan pizza?

This flour is milled to a very fine consistency that promotes quick hydration and even gluten development, helping achieve a soft, elastic dough that puffs into characteristic bubbles along the crust. It tolerates long, cold ferments and adapts well to high-temperature baking, giving you the soft interior and slight chew expected from classic Neapolitan pizza.

• Fine grind encourages rapid water absorption and smooth dough handling.
• Elastic gluten structure supports long fermentation and oven spring.
• Compatible with home ovens and professional pizza ovens up to 500°F.

Can I use POLSELLI Classica for pasta, bread and other baking?

Yes—its versatility makes it suitable for fresh pasta, focaccia, soft breads and delicate cakes. While optimized for pizza, the balanced protein level produces tender pasta sheets and light baked goods when mixed with the right technique and hydration.

• Works well for rolled or extruded fresh pasta with smooth texture.
• Produces soft crumbs in enriched breads and brioche-style doughs.
• Great for delicate cakes when combined with appropriate leavening.

What makes this flour "all natural" and how is it milled?

POLSELLI Classica is unbleached and free from additives and GMOs, relying on carefully selected soft wheat varieties. The grain is milled slowly and finely to preserve structure and maximize water absorption, which improves dough yield and handling.

• Unbleached, no chemical whitening agents used.
• Non-GMO wheat selection for clean ingredient transparency.
• Slow, fine milling enhances hydration and consistent results.

How should I adapt recipes when switching to this Type 00 flour?

Because Type 00 is finely milled and has specific absorption characteristics, you may need to adjust hydration and kneading times slightly. Start with the recommended water percentage in your recipe and add liquid gradually until the dough reaches the desired elasticity and tackiness.

• Add water incrementally—aim for tacky, not sticky, dough feel.
• Allow longer autolyse or resting time for best gluten development.
• Use cold fermentation (8–48 hours) to enhance flavor without overworking dough.

Who is this for? POLSELLI Classica Type 00 is aimed at home cooks, artisan bakers and pizza enthusiasts seeking authentic Italian results. If you want finely textured dough that responds well to long fermentation and high-heat baking—yielding a soft interior, airy cornicione and smooth pasta—this flour is a reliable pantry staple. It’s also a strong choice for culinary professionals who prefer an all-natural, unbleached ingredient sourced and milled in Italy for consistent performance.