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Description
Polselli, La Romana Pinsa & Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)La Romana Pinsa & Pizza in Pala Flour Type 0 5 kg (11 lb) Craft light, airy, and irresistibly crunchy Roman style pizzas with Polsellis 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
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 |
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy