SUPER Tipo 00 Double Zero Flour for Pizza and Bread - Roman Style

In this review of POLSELLI SUPER Tipo 00 double zero flour the bottom line is simple: it is aimed at home bakers and pros who want an authentic Roman-style pizza dough and doughs that respond well to long fermentation. The flour's formulation for a 72+ hour rise and its fine milling yield a soft, extensible dough with strong, elastic gluten, which is the single biggest reason to choose it. This review examines how it performs in pizza, bread and pasta, and why its all-natural, unbleached profile matters for flavor and texture.

Key Features

• Formulated for long fermentation: The blend is designed to perform with a 72+ hour rise, producing more flavor and improved dough strength for slow-fermented recipes.
• 00 double zero grind: Finely milled soft wheat gives a smooth, tender crumb and a delicate mouthfeel suitable for Neapolitan and Roman-style pizzas.
• Strong elastic gluten: Higher protein and gluten make the flour ideal for high-hydration doughs and for building oven spring and cornicione bubbles.
• All natural and additive-free: The flour is unbleached, unbromated and Non-GMO, which keeps the taste clean and the ingredient list minimal.
• Versatile culinary use: It is formulated for pizza, pasta, baking and other doughs, and tolerates home ovens up to 500 degrees F when used with appropriate technique.
• Italian milling origin: Milled in a small town south of Rome, the product reflects traditional Italian milling and selection of grains for consistent performance.

Who It's For

Home bakers and small pizzerias seeking an authentic Roman or Neapolitan-style pizza dough will appreciate this flour's handling and flavor when given a long cold ferment. Enthusiasts who work with 60-75% hydration recipes will find its protein and gluten structure useful for extensible, high-hydration doughs.

Bakers who need instant-rise convenience or prefer highly enriched, multi-purpose all-purpose flour for quick breads may look elsewhere; this flour rewards time and dough management rather than one-step baking shortcuts.

Pros & Cons

Pros

• Excellent performance for long ferment pizza and artisan breads with clear improvement in flavor.
• Fine 00 milling produces a soft, tender crust and attractive cornicione bubbles.
• All natural, unbleached and additive-free profile preserves clean wheat flavor.
• Good value relative to performance noted by buyers who compare protein and texture favorably to name-brand alternatives.

Cons

• Requires planning for the 72+ hour rise to fully benefit from its formulation, which may not suit quick-batch cooks.
• Large 25 kg (55 lbs) bags are geared toward serious home bakers or small businesses rather than casual users.

Specifications

Our Verdict

POLSELLI SUPER Tipo 00 is an excellent choice for bakers committed to slow fermentation and authentic Italian-style results; it delivers strong gluten, fine milling and clean flavor that improve pizza and artisan breads. The large bag size and need for multi-day fermentation make it best for enthusiasts, home pros or small pizzerias who value texture and flavor over instant convenience.

Frequently Asked Questions

Can this flour be used for high-hydration doughs?
Yes. Customers report good performance at around 65% hydration and the flour's protein and gluten support extensible, high-hydration doughs.

Is the flour bleached or treated?
No. It is all natural, unbleached, unbromated and contains no additives.

Will it work in a home oven?
Yes. The flour is suitable for home ovens up to 500 degrees F when recipes and techniques are adapted for the oven's limits.