POLSELLI Super, Tipo 00 Double Zero Flour, Soft Wheat Flour, 25 kg (55 lbs) | Type "00" Flour For Roman Pizza, Bread And Pastas With 72+ Hour Rise; Unbleached, Unbromated, No Additives, Product Of Italy.

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.

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.

Very nice bread flour.

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.

My husband was told he had to go gluten free, but while in Italy a few months ago, he had zero problems with the pastas, pastries and breads, which we ate pretty much daily. When I got home, I did some research and started baking my own bread and making my own pasta noodles. Not ONE problem with anything made from this flour AND I haven't gained a pound (unusual for me) even though I've been making my own bread weekly and eating more than usual because it's so yummy!! Next I want to try homemade pizza using this flour. NON GMO / ZERO PESTICIDES...00!!!

Excellent Quality flour, Making the Best Bread, pizza dough,, Great Value!!

Excellent pizza flour. Also made nice dairy and egg free pancakes. Alot of flour but I would repurchase. Only reason 4 star is this is my first home use of 00 flour so nothing to compare.

Great flour!! I made sourdough bread, English muffin bread, tortillas and crackers. Everything turned out fabulous.

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

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.

La farina è arrivata ben imballata. Questa per me è la miglior farina per fare la teglia alla romana. Consiglio l'acquisto

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