POLSELLI Tipo 00 Flour 2 x 1 kg — Italian-milled, finely ground for Neapolitan pizza & fresh pasta

POLSELLI Tipo 00 flour is an Italian-milled, finely ground soft wheat flour designed to create tender pizza crusts, delicate pasta, and light baked goods.

Harvested and milled in a small town south of Rome, POLSELLI's Type "00" flour is crafted from carefully selected soft wheat and produced without bleaching or additives. This two-pack (2 x 1 kg) offers home cooks and small professional kitchens a reliable, high-quality base for doughs that require fine texture, good water absorption, and strong elastic gluten. It’s formulated to perform well in a range of recipes, from Neapolitan-style pizza and fresh pasta to pastries and long-fermentation breads.

How does POLSELLI Tipo 00 affect pizza crust texture?

POLSELLI Tipo 00 produces a soft, extensible dough that yields a tender interior with a light, bubbly cornicione when baked at high temperatures. The flour’s fine milling and balanced protein promote good gas retention without becoming tough, giving characteristic chew and airiness in Neapolitan-style crusts.

• Fine grind for a silkier dough surface and easy shaping.
• Balanced protein for elasticity and controlled chew.
• High water absorption suited for hydrated pizza doughs.
• Works well with high-heat home ovens and professional pizza ovens.

Can I use this flour for fresh pasta and baking?

Yes—Tipo 00 is versatile enough for fresh egg pasta, filled pastas, and delicate cakes or pastries where a soft crumb is desired. The flour’s texture helps produce smooth pasta doughs that roll thin without tearing and yields tender baked goods with fine crumb structure.

• Excellent for rolled pasta, tagliatelle, ravioli, and gnocchi recipes.
• Gives pastries and cakes a finer, softer crumb than coarse flours.
• Suitable for recipes that benefit from slow fermentation and gentle handling.

What baking conditions and dough techniques work best with this flour?

POLSELLI Tipo 00 responds well to long, cool fermentations and doughs that are allowed time to develop gluten slowly. It performs in home ovens (up to about 500°F/260°C) and in professional ovens; adjust hydration and resting times based on recipe and ambient conditions for optimal results.

• Ideal for long fermentation (overnight or 24–72 hours) to develop flavor.
• Use slightly higher hydration for more open crumb and puffed cornicione.
• Gentle kneading or stretch-and-folds preserve dough structure and elasticity.

What makes POLSELLI Tipo 00 different from other flours?

Differences come from protein level, gluten quality, and the milling process: POLSELLI’s Tipo 00 is unbleached, non-GMO, and milled slowly to a very fine texture for consistent absorption and handling. The result is a flour tailored for classic Italian techniques where texture and dough extensibility matter.

• Unbleached and additive-free for a natural ingredient list.
• Slow milling increases water absorption and yield.
• Italian-sourced soft wheat selected for authentic regional baking.

Who is this for? POLSELLI Tipo 00 is ideal for home cooks, pizza enthusiasts, and small-scale professional bakers seeking an authentic Italian flour to create Neapolitan-style pizzas, fresh pastas, delicate pastries, and long-fermentation breads. If you value a fine texture, natural ingredients, and a flour that handles well under both home and professional baking conditions, this two-pack offers convenient quantities for regular use.