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Polselli, La Romana Pinsa & Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)

Regular price: $24.00 USD
Regular price: ~~$19.00 USD~~
Sale price: $24.00 USD

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Description

La Romana Pinsa & Pizza in Pala Flour – Type 0 – 5 kg (11 lb)

Craft light, airy, and irresistibly crunchy Roman-style pizzas with Polselli’s La Romana Pinsa & Pizza in Pala Flour. Specially formulated for the signature scrocchiarella crust, this high-protein Italian flour (15.5 g protein) combines soft wheat, rice flour, semola rimacinata di grano duro (durum wheat), and natural sourdough powder for unmatched texture and flavor.

With a breadmaking index of W 360, this premium blend offers excellent gluten strength and water absorption, making it ideal for Roman-style pizza in pala, pinsa romana, focaccia, calzones, stromboli, and rustic breads. Its fine Type 0 milling ensures smooth dough handling, while the sourdough powder delivers a subtle tang and complex aroma.

Perfect for direct leavening (6–8 hours at room temperature), this flour consistently produces crusts that are airy on the inside, golden and crisp on the outside, and full of authentic Italian character.

Product Highlights:

Premium Italian Type 0 flour blend for Roman-style pinsa & pizza in pala
High protein (15.5 g) and W 360 strength for airy, light, and crunchy crusts
Blend of wheat flour, rice flour, semola rimacinata di grano duro, and sourdough powder
Perfect for direct leavening (6–8 hours) at room temperature
Also ideal for focaccia, calzones, stromboli, and rustic breads
5 kg (11 lb) bag – great for professional kitchens or serious home bakers

Ingredients: Rice flour, sourdough powder, semola rimacinata di grano duro (durum wheat flour), ascorbic acid. Contains gluten.

Storage: Store in a cool, dry place for best results.

Bring the traditional taste and crunch of Roman baking to your kitchen with Polselli La Romana Pinsa & Pizza in Pala Flour—crafted in Italy for professional-quality results.

Flour Type	W Index	Rising Time	Protein	Best Uses
Classica 00	270	8–10h	≥12%	Neapolitan pizza, focaccia, bread
Vivace 00	290	16–18h	≥13%	Long fermentation pizza, ciabatta
Super 00	360	24–26h	≥15.5%	Sourdough, professional bakery breads
Organic 00	220	5–6h (direct)	11.5%	Organic pizza, pastries, quick breads
La Romana	360 (±5%)	~24h (cold)	–	Roman-style pizza alla pala, digestible
Semola Rimacinata	–	–	13%	Fresh pasta, gnocchi, rustic bread

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