Vivace, Tipo "00" Double Zero Flour, OO Flour, Napoletana, Romana, Traditional Pizza Dough Mix, Pasta, Bread, (5 kg) 11 lbs by Polselli

Excellent product from Italy, clean flour and performs perfectly!

I cannot compare this to other 00 flour brands but if you are making pasta or pizza dough it is so much better than even bread flour. It comes packaged very well so I have received I think 3 orders and not one has leaked and it is sealed so well that I was not afraid to leave it the way it came for a while before I put it into safe storage. All the bags were intact but even if there was a tear the loose flour would be contained.

Me and my family use this flour to make homemade pizzas every Friday and I love it. The taste is excellent and your family with love this as well.

Fantastic flour, makes great pizza, past and breads. Amazing texture and great price. The taste of this is out of this world.

I cannot recommend this flour HIGHLY ENOUGH!!! I am a slightly obsessed home baker, I bake every single day for family & friends, my adhd brain experiments with all flours trying to test n see which is best for my family’s kitchen. This has been hands down the best. I baked 3 loaves of bread w 3 different flours n tested taste, structure, crumb, consistency, stability everything w our family n this wins every time! It’s incredibly versatile for sandwich bread, AMAZING pizza crust, croissants, all pastries, cakes, tortillas de harina, wraps, fresh pasta everything! Our family of 4 goes through 55lb bag every 3 months. But we make everything from scratch. They have lifelong customers with our family & my adult kids are using it also in their kitchens!

Should you buy it? YES, YES, YES. Let me say that I have spent the past 9 months learning how to make pizza dough. I've gone through a few different brands of 00 flour including king author and this is by the best flour I have ever worked with. One of the biggest issues I had when learning was stretching my dough. This flour is so easily stretched and helped me make the perfect pizzas. I could ferment my dough for 48-72 hours and this dough has never had an issue rising. It turns out perfect by the end of those hours. The flavor is amazing. I make traditional 12 inches pizzas with this flour and I make thick crust Sicilian style. I have to say both come out phenomenal. The Sicilian is so airy and has a perfect crunchy texture. One of the biggest issues I've had in the past with pizza is bloating and GI discomfort after eating. This flour gives me NONE of that. I highly recommend it.

Like most people who make pizza in a high heat oven I usually used Caputo 00 with great results. I tried this on a whim and found it to be an excellent flour for pizza. It's produces a nice crust and is very easy to stretch and work with (at 65% hydration). I think it's my new pizza flour.

Been making pizza dough with it and don’t feel bloated like with typical flour.