{"product_id":"polselli-la-romana-pinsa-pizza-flour-type-0-5-kg-high-protein-wheat-rice-blend-for-airy-crunchy-crusts","title":"POLSELLI La Romana Pinsa \u0026 Pizza Flour Type 0 — 5 kg high-protein wheat \u0026 rice blend for airy, crunchy crusts","description":"\u003cp\u003e\u003cstrong\u003ePOLSELLI La Romana Pinsa \u0026amp; 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 5 kg sack of POLSELLI La Romana Type 0 pinsa \u0026amp; 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow does POLSELLI La Romana flour create a crispy yet airy pinsa crust?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHigh-protein wheat + rice blend for balanced elasticity and tenderness\u003c\/li\u003e\n  \u003cli\u003eW360 index suited to hydrated, extensible doughs\u003c\/li\u003e\n  \u003cli\u003eIncludes sourdough powder to aid flavor and direct leavening\u003c\/li\u003e\n  \u003cli\u003eFine Type 0 grind for smooth, workable dough\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat recipes work best with this 0 pinsa and pizza flour?\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePinsa Romana with long, room-temperature proof (6–8 hours)\u003c\/li\u003e\n  \u003cli\u003eHigh-hydration Neapolitan-style or Roman pizzas\u003c\/li\u003e\n  \u003cli\u003eFocaccia and artisan breads that need open crumb\u003c\/li\u003e\n  \u003cli\u003eCalzones and stuffed breads requiring structure without heaviness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I hydrate and ferment dough when using this flour?\u003c\/h3\u003e\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSuggested hydration: 60–80% (adjust by feel)\u003c\/li\u003e\n  \u003cli\u003eProofing: direct leavening 6–8 hours at room temperature\u003c\/li\u003e\n  \u003cli\u003eGentle folds instead of heavy kneading to keep open crumb\u003c\/li\u003e\n  \u003cli\u003eBake hot and fast for a crisp exterior (stone or steel recommended)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat makes this flour different from standard all-purpose or 00 pizza flours?\u003c\/h3\u003e\n\u003cp\u003eUnlike 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eType 0 grind retains slightly more bran and texture than 00\u003c\/li\u003e\n  \u003cli\u003eRice addition lightens dough and improves crunch\u003c\/li\u003e\n  \u003cli\u003eDurum semolina adds bite and golden color\u003c\/li\u003e\n  \u003cli\u003eW360 rating for professional-style elasticity and strength\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: POLSELLI La Romana Pinsa \u0026amp; 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSemola Rimacianta di grano duro (Durum Wheat flour)\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this flour for regular pizza as well as pinsa?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It works for both pinsa and traditional pizzas, especially high-hydration doughs that benefit from extra strength and crisping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What proofing time is recommended with the included sourdough powder?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Direct leavening at room temperature for about 6–8 hours is recommended for best flavor and structure.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"POLSELLI","offers":[{"title":"Default Title","offer_id":46002097455187,"sku":"B0D64RQ4XP","price":138.36,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/polselli-front-packaging-5kg.jpg?v=1787179623","url":"https:\/\/spicestosnacks.ca\/products\/polselli-la-romana-pinsa-pizza-flour-type-0-5-kg-high-protein-wheat-rice-blend-for-airy-crunchy-crusts","provider":"Spices To Snacks","version":"1.0","type":"link"}