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MolinoPolselli

Super, Tipo 00, Double Zero, Type OO, Roman Style Pizza Flour for In Teglia, al Tagio, Pinsa, Pala, W 300+ Formulated for a long 72+ hour fermintation and rise, (5 kg) 11 lbs,

Super, Tipo 00, Double Zero, Type OO, Roman Style Pizza Flour for In Teglia, al Tagio, Pinsa, Pala, W 300+ Formulated for a long 72+ hour fermintation and rise, (5 kg) 11 lbs,

$51.79 USD
$51.79 USD
Shipping calculated at checkout.

Discover the essence of authentic Roman pizza-making with this exceptional Tipo 00 flour from Molino Polselli. Milled in the heritage tradition of Southern Rome, this premium soft wheat flour is engineered for extended 72+ hour fermentation, delivering professional results with every bake.

🌾 At a Glance

Flour Type
Tipo 00 Soft Wheat
Origin
Southern Rome, Italy
Quantity
5 kg (11 lbs)
Protein Strength (W)
300+
Format
Unbleached, All-Natural
Fermentation
72+ Hours

🍃 Ingredients & Sourcing

This exceptional flour comprises 100% imported Italian soft wheat, meticulously selected from premium grain varieties and milled slowly using traditional methods to achieve optimal fineness. Completely unbleached, all-natural, and Non-GMO with zero additives, it represents the pure expression of Italian wheat craftsmanship perfected through generations at Molino Polselli's heritage mills south of Rome.

🎨 Flavor Profile

Sweetness
Moderate
Body & Structure
Full-Bodied
Complexity
Rich, Nuanced
Fermentation Character
Exceptional
🍕 Roman Pizza Tradition ✨ Long Fermentation 🌾 Slow-Milled Finesse 🇮🇹 Heritage Quality 🏆 Professional Grade

🥘 Recipe Ideas

This flour is purpose-built for authentic Neapolitan pizza, delivering soft, tender bottoms with signature bubbled cornicione. It also excels in al Taglio (pizza by the slice), Pinsa Romana, Pala, gourmet artisan breads, fresh pasta, and refined baking projects requiring extended fermentation and professional results. Its W 300+ strength and slow-milled structure support the complex flavor development of extended 72+ hour fermentation cycles.

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