POLSELLI La Romana Pinsa & Pizza Flour Type 0 — 5 kg high-protein wheat & rice blend for airy, crunchy crusts

POLSELLI La Romana Pinsa & Pizza Flour Type 0 is a high-protein wheat and rice blend crafted to produce authentic Roman-style pinsa and crunchy, airy pizza crusts with excellent water absorption and chew.

This 5 kg sack of POLSELLI La Romana Type 0 pinsa & pizza flour combines carefully selected European and Italian wheat with rice and durum semolina to recreate the classic "scrocchiarella" texture: a crisp outer shell with an open, tender crumb. The flour is milled to a fine Type 0 standard and includes natural sourdough powder to support direct leavening at room temperature. Its W360 breadmaking index and high gluten content make it suitable for longer hydration doughs and artisanal preparations like pinsa, focaccia, calzones and stretched pizza.

How does POLSELLI La Romana flour create a crispy yet airy pinsa crust?

The blend emphasizes protein and water absorption, so doughs tolerate higher hydration and develop a light, open crumb while the exterior crisps during high-heat baking. Slow traditional milling preserves gluten structure and starch integrity for better oven spring and crunch.

• High-protein wheat + rice blend for balanced elasticity and tenderness
• W360 index suited to hydrated, extensible doughs
• Includes sourdough powder to aid flavor and direct leavening
• Fine Type 0 grind for smooth, workable dough

What recipes work best with this 0 pinsa and pizza flour?

It excels for Roman-style pinsa and traditional pizza baked at high temperatures, but also suits focaccia, calzones, stromboli and rustic breads that benefit from a chewier interior and crunchy crust. Use it wherever a stronger, more hydrated dough is desired.

• Pinsa Romana with long, room-temperature proof (6–8 hours)
• High-hydration Neapolitan-style or Roman pizzas
• Focaccia and artisan breads that need open crumb
• Calzones and stuffed breads requiring structure without heaviness

How should I hydrate and ferment dough when using this flour?

Start with moderate-to-high hydration (60–80% depending on recipe) and allow a 6–8 hour direct leaven at room temperature for predictable flavor and structure, thanks to the included sourdough powder. Handle dough gently: longer rests and folding encourage gas retention and an airy crumb.

• Suggested hydration: 60–80% (adjust by feel)
• Proofing: direct leavening 6–8 hours at room temperature
• Gentle folds instead of heavy kneading to keep open crumb
• Bake hot and fast for a crisp exterior (stone or steel recommended)

What makes this flour different from standard all-purpose or 00 pizza flours?

Unlike standard all-purpose or fine 00 flours, POLSELLI La Romana Type 0 blends wheat, rice and durum semolina and targets a higher W value for stronger gluten performance and superior water uptake. The coarser Type 0 texture and added sourdough powder favor artisanal techniques and rustic crust character.

• Type 0 grind retains slightly more bran and texture than 00
• Rice addition lightens dough and improves crunch
• Durum semolina adds bite and golden color
• W360 rating for professional-style elasticity and strength

Who is this for: POLSELLI La Romana Pinsa & Pizza Flour Type 0 is aimed at home bakers and professional kitchens seeking authentic Roman pinsa results, bakers who favor high-hydration doughs, and anyone wanting a versatile flour for pizzas, focaccia, calzones and artisan breads. If you want a reliable 5 kg supply to produce crisp, airy crusts with consistent performance and traditional milling quality, this blend delivers.

Ingredients

Semola Rimacianta di grano duro (Durum Wheat flour)