SUPER, Tipo 00 double Zero Flour, for Pizza, Bread, Pastas, and more, Specifically formulated for Roman Pizza, All Natural, Unbleached, Unbromated, No Additives, Formulated for a 72+ hour rise, (25 kg) 55 lbs by Polselli

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.

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.

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

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

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!!!

Great products

I didn’t even open the bag. It sat on the counter for about 30 minutes and it made the whole house smell like women’s cologne. I moved it to the garage and after I couldn’t stand the stench any longer, I put it outside in the trash. It even made my trash cans smell worse. It is disgusting, and the real bitch is, you can’t get a refund. I have never been more disappointed. $30 for absolutely worthless flour.

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.

È una farina con un sapore ottimo, ma bisogna saperla lavorare bene per ottenere una buona idratazione.

Ottimo prodotto

L’ho comprata per provala devo dire che per le lunghe lievitazioni è davvero buona, l’unica pecca ma è soggettiva resta un po’ gommosa se mangiata il giorno dopo (io la uso per la pizza). Assorbe tanta acqua, facile da gestire