Super Tipo 00 Roman Style Pizza Flour for In Teglia - 5 kg

Our review of Super Tipo 00 Roman Style Pizza Flour finds it best suited for home and prosumers seeking a soft, highly absorbent Italian 00 flour formulated for long fermentation. Bakers who want an authentic Roman or Pinsa-style crust will appreciate the flour's strong, elastic gluten and its compatibility with high-hydration doughs and 72+ hour cold fermentation. The bottom line: this is a dependable, unbleached, non-GMO 00 flour that delivers a tender crumb and pronounced cornicione bubbles when given time to mature.

Key Features

• Formulated for long fermentation: Developed for 72+ hour rests, it supports slow flavor development and better digestibility in doughs.
• High water absorption (W 300+): The W value and milling give superior hydration capacity, making it suitable for 60-75% hydration recipes common in Roman pizza and Pinsa.
• Strong, elastic gluten: Protein and gluten structure produce good dough strength and extensibility for shaping and oven spring.
• All natural and unbleached: Milled without additives and non-GMO, which preserves a clean flour flavor in crusts and pastas.
• Fine, slow milling: The slow, fine milling optimizes water absorption and yield, helping breads and pizzas achieve a soft, tender bottom and airy cornicione.
• Imported from Italy: Milled in a small town south of Rome, it carries the regional milling character suited to Neapolitan and Roman styles.

Who It's For

This flour is ideal for home bakers and small pizzerias who experiment with long, cold ferments and higher hydration doughs, and for anyone aiming to bake Roman, in teglia, al taglio or Pala-style pies with a tender crumb and open cornicione. It suits cooks who want an authentic Italian 00 texture for pizza, pasta, and specialty breads.

Bakers who require ultra-fast turnaround doughs or who need enriched mixes with additives should look elsewhere, since this product is a pure, unbleached wheat flour designed to perform best with time and technique rather than instant convenience.

Pros & Cons

Pros

• Excellent for long fermentation, yielding deeper flavor and a delicate crumb.
• Good hydration performance and dough strength thanks to the W 300+ formulation.
• All natural, unbleached, and non-GMO, making it versatile for pizza, pasta, and baking.
• Imported and milled in Italy, giving authentic regional milling characteristics.

Cons

• Requires longer fermentation and technique to show its best results, so not ideal for very quick recipes.
• Pack size and pricing may be more than single-use buyers expect, depending on frequency of baking.

Specifications

Product	Super Tipo 00 Roman Style Pizza Flour
Weight	5 kg (about 11 lbs)
Flour Type	Italian 00 soft wheat
W (absorption)	300+ (formulated for high absorption)
Intended use	In Teglia, al Taglio, Pala, Pinsa, pizza, pasta, baking
Processing	Slow, fine milling; unbleached; no additives
Origin	Milled south of Rome, Italy

Our Verdict

Super Tipo 00 is a strong choice for bakers who plan multi-day ferments and want an authentic Roman-style result: soft, flavorful crusts with good hydration handling and airy cornicione. It provides professional-level characteristics and good value for those who bake regularly and can use the 5 kg bag without waste.

Frequently Asked Questions

Is this flour good for Neapolitan pizza as well?
Yes; while formulated for Roman styles and long fermentation, its fine milling and elastic gluten make it suitable for Neapolitan techniques when adjusted for hydration and proof time.

What hydration works well?
Customers report success around 60-75% hydration; it performs well with 65% hydration recipes when given adequate autolyse and cold fermentation.

Does it contain additives or bleaching agents?
No, the flour is described as all natural, unbleached, and non-GMO with no added improvers.