POLSELLI Classica, Tipo "00" Double Zero Flour Extra Fine, 11 lbs (5 kg), Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives

This flour is fantastic!!! The flour feels silky soft and it is so easy to work with. The gluten develops beautifully and can stretch paper thin without ripping.In my country, we have rubbish for flour. There is so many additives and bromine etc. it’s no wonder most people have diabetes or chronic inflammation. This double 0 flour is wonderful, easy to digest and is fantastic for sour dough. No bloated stomach, no weight gain. Thank you for keeping REAL flour alive. I’m a customer for life ❤️

Great. Not overly processed. Great for pizza dough and bread. Probably more, I just haven’t tried anything else, yet. Light and fluffy bread. If you love the smell of fresh bread it is a great price. I’m

My family loves this flour! I purchased it as I was wanting a non-fortified, unbleached flour without all of the processing that US flour has. This makes AMAZING French bread, pizza crusts, dinner rolls and cinnamon rolls. I will continue to purchase this as I have had to use other US flour for pizza when I ran out and the family was NOT happy with the result. Kind of pricey but well worth it to have less junk (especially the folic acid) that my family should not have due to MTHFR gene mutations.

Bag of flour was delivered beautifully wrapped in thick plastic then boxed. This is not my experience with all flour deliveries. As a novice bread and pizza pie maker - I am curious about how certain ingredients can make a big difference in taste; most notably, of course, the flour. So far using Poselli double zero flour in my pizza dough and bread dough resulted in the best tasting product to date. Even without any dough enhancer - this flour makes an excellent baked product that my audience agrees is really tasty !!! Will absolutely buy again,

I bought this flour to make pasta and it works beautifully. I baked white bread and cinnamon raisin bread with it. Both were excellent. The crumb is finer than regular bread flour. I will buy again. Probably many more times. A+

Fantastic flour! I use this for all my baking needs since I cannot consume American flour. It is not only great for pizza but for bread and all other baked goods!!

I am so excited to find this Italian flour! Only one ingredient, flour! I have been very sensitive to wheat but can eat baked goods with this flour, no problem!!

Arrived in good condition, clean and looks great but according to the label, it expires in 6 months. My family will go through 11lbs in 6mo but I wish it was a bit fresher which is why I removed one star. I’m still happy and would probably order again because ordering direct is more expensive for shipping. This is the absolute BEST flour for authentic pizza!Pizza recipe for this flour —-Neapolitan Pizza Dough (makes two 255g dough balls)• 7oz filtered water• 1 tsp salt• 1/2 tsp dry yeast• ~300g Polselli Classica Tipo 00 flour Dissolve salt in water. Add 75g flour, yeast, then more flour gradually. Mix in stand mixer with hook on low or knead by hand until smooth. Should be slightly tacky but shouldn’t stick to hands if does add 1 or 2 tsp flour. Shape into balls cover bowl with damp towel and ferment at room temp for up to 24 hours.