POLSELLI Super, Tipo 00 Double Zero Flour, Soft Wheat Flour, 25 kg (55 lbs)

Love their flour. I use it to make sourdough bread and pizza.

My favorite 00 flour. Excellent for sourdough for sure and The taste is amazing

This is the best pizza flour money can buy! In the hands of an artisan, it allows you to really perfect your pizza craft. Very high protien which makes some of the best gluten networks. With long fermentation process it breaks down that gluten so it’s easy to digest. I don’t even have a pizza oven (my oven only goes up to 500F plus a cast iron) and I’m able to create this👆!! Imagine what is possible with a 850F pizza oven! Highly recommended over any other brand.

Makes great Italian style sourdough when mixed with AP flour and sourdough starter 2-2-2- getting rave reviews

I use it to make pizza and pasta. It tastes better than other brands I’ve tried. It mixes so well too. All I a use is a bowl and fork and then kneed. I’m on my second bag and will get it again. I’m sure it has many other uses too, these are what I’ve used it for so far.

My husband said it's good has been making all types of breads.

Excellent flour! Use for my sourdough culture and artisian bread baking. Have yet to find a better flour! I hate how expensive it is.... when fermented, the bread takes on a wonderful sour taste and chewy texture more than many other flours I've used.

This is a great pizza flour. I've had very good results with a 65% hydration recipe. The pictures are of pizzas made with this flour. A recipe: 325g water 500g Polselli 00 Roman-style pizza flour 1 tsp. salt 1 tsp. instant yeast 1.5 tsp. sugar 2 tbsp. olive oil 1. Combine dry ingredients in a bowl and mix well. 2. Add water and mix by hand. 3. Add olive oil 4. Attach dough hook to mixer and knead for a few minutes 5. Roll out dough on to lightly-floured surface and divide in half. 6. Form two dough balls. Put onto plates and cover with plastic, or put into containers. 7. Refrigerate for 24-36 hours. 8. Remove from refrigerator about an hour before use. 9. Bake hot 500-550 degrees.

Farina di altissima qualità resa assicurata… accompagnata da un servizio clienti efficiente e disponibile

Mein absolutes Lieblingsmehl. Schade, dass man es in Deutschland nur online bestellen kann.

Buon sapore, l'ho usata per teglia romana. Lievitazione 24h di cui 20h in frigo a 4 gradi ed impasto diretto. Idratazione 80% ma non andrei oltre. Io l'ho lavorata a mano. Questo tipo di farina regge benissimo la cottura: è estremamente difficile bruciare la pizza sul fondo.

Farina incredibile per teglia Romana, soprattutto per impasti indiretti. Per impasti diretti miscelare con farina tipo 1, 2 o semola al 20% e avrete ottimi risultati.

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