Tipo 00 Double Zero Flour for Pizza, Bread and Pasta - 55 lb

Our review of Polselli Tipo 00 double zero flour finds it best suited for home bakers and pizza enthusiasts who want an authentic Neapolitan texture without additives. Millled in a small town south of Rome, this 55 lb sack is formulated for long fermentation and produces a soft, flavorful crust with a tender bottom and characteristic bubbles in the cornicione. For anyone prioritizing an all natural, unbleached, unbromated flour with strong elastic gluten and good water absorption, this product delivers consistent dough handling and reliable rise over 24-72 hours.

Key Features

• Imported Italian milling: Milled slowly and finely in Italy to yield a soft texture that supports an authentic Neapolitan crust and tender pasta.
• Formulated for long fermentation: Designed for a 24-72 hour rise so dough develops flavor and improved structure for pizza and artisan breads.
• Clean ingredients: All natural, unbleached, unbromated and non-GMO, giving bakers a product without additives.
• Strong elastic gluten: Protein and gluten levels produce resilient dough that stretches well and traps air for a blistered cornicione.
• High water absorption: Fine milling and selected grains provide superior yield and hydration for soft crumb and crisp exterior when baked up to typical home oven temperatures.

Who It's For

Bakers who want to replicate authentic Italian pizza, hand-stretched crusts, and fresh pasta will appreciate this Tipo 00 flour; it is especially useful for cooks comfortable with long fermentation and dough handling. The 55 lb size suits small pizzerias, serious home bakers, and culinary enthusiasts who go through flour quickly.

It is less appropriate for casual cooks who need small packages or those who prefer instant-rise doughs; if you need single-use convenience or preblended enriched mixes, consider smaller retail packs or specialty blends instead.

Pros & Cons

Pros

• Produces an authentic Neapolitan texture with a soft bottom and airy cornicione.
• All natural and additive-free, which appeals to ingredient-focused cooks.
• Strong gluten and good water absorption make dough predictable for long rises.
• Large 55 lb sack is economical for frequent bakers or small commercial use.

Cons

• Large bulk size may be impractical for casual users or those with limited storage.
• Requires longer fermentation to show full flavor benefits, which is not ideal for quick baking.

Specifications

Product name	Polselli Vivace Tipo 00 double zero flour
Weight	55 lbs (25 kg)
Origin	Milled in a small town south of Rome, Italy
Formulation	Type 00 soft wheat, formulated for 24-72 hour rise
Ingredients	100% wheat flour, all natural, unbleached, unbromated, non-GMO
Best uses	Pizza, pasta, breads, baking

Our Verdict

Polselli Tipo 00 is a strong choice for bakers seeking authentic texture and flavor from a clean, Italian-milled flour; its elastic gluten and water absorption reward time and technique, making the 55 lb sack good value for frequent bakers and small commercial kitchens.

Frequently Asked Questions

Can this flour be used for pasta as well as pizza?
Yes. The fine milling and soft wheat profile make it suitable for fresh pasta and hand-stretched pizza dough.

Is this flour bleached or does it contain additives?
No. It is all natural, unbleached, unbromated and contains no added ingredients.

Do I need a long fermentation to use this flour?
It is formulated to perform best with a 24-72 hour rise, though shorter fermentations will still produce workable dough.