Classica, Tipo 00

I use 00 flour for 2 things, pizza and bread. The first thing I used this for was bread. I used my standard Italian bread recipe that I’ve been using for many years. The result was a live, buoyant and supple dough which became a fluffy, delicious bread. I highly recommend this flour. Chef Mike, retired. UPDATE: I recently used this flour for pizza. I made a Napoletana pizza with hydration of 65% and a short 9 hour fermentation. The crust was airy and crunchy on the cornichone (edge) and bendable in the middle. The taste is what struck me. It was as if I’d fermented the dough for 48 hours. It was amazing! I’m now a FORMER Caputo guy.

I have a subscription for this flour. It works well for my sourdough bread. It seems to have enough gluten so that bread flour isn’t necessary.

I bought this flour to use in recipes from an Italian cookbook that my daughter bought me while visiting there. Because the recipes called for it, I decided to give it a try. I can tell you this 00’ flour does make a difference in my pasta making. I have used conventional USA flours—all purpose, pastry flours, but this flour takes the pasta over the top. The flour is light and fresh. The pasta comes out so light and tender. People literally ‘moan’ when they eat it. It doesn’t matter if it’s been uncooked and frozen first, or leftovers, spaghetti or lasagna… I haven’t tried ravioli or pizza dough yet. Because we live in a humid climate, I store all my flours in a refrigerator. I feel that it is a great value, especially based upon the outcome.

I am allergic to flour. I don’t eat much bread because it makes me sick. I went to Italy and could eat the bread just fine. So I decided to buy this Italian flour and try it at home. I can eat it with no problem. I am now cooking and baking using only Italian flour. My allergist said they process their flour differently so that is probably why I can eat it. I highly recommend this for anyone. It is so much better for you and it tastes amazing. I’m finally eating bread and pastries again.

I LOVE this flour! This flour has given me the chance to eat bread again after 8 long years of not being able to. I took the chance on ordering this and I sure am happy I did. I thought I had a gluten intolerance, major stomach issues Every time I consumed Any flour based food. Not with this brand. Fabulous! I have now taught myself how to bake my own bread and will be making my own pasta soon. I no longer have to go without or watch others eat pizza,breads sticks or any type of pasta,I too can enjoy. This flour Does contain gluten ,that's how I know my problem isn't with gluten. It must be " Other Ingredients " in the many other flour brands or production of the wheat before it hits the grocery shelf, that I have such a strong negative reaction to. Polselli Classica will Always be in my pantry. This flour came packaged very well,no insects,smell was spot on and no discoloration. The price range is higher than your run of the mill flour,However, I am Happy to pay the difference for this High Quality Flour. I want to thank the company for producing A+ products. You have a customer for Life!

Love this flour for bread,cookies, cakes! Great value for money because it’s imported from Italy and doesn’t upset my stomach the way regular flour does. Used it for Christmas baking this year and I was able to enjoy heirloom Italian cookies for the first time in 12 years.

One of the best products I even used. Great quality, makes the best pasta, and the best pizza dough, too. The recipe on the bag is for an absurd amount of dough, but it’s easy enough to scale it down. I personally use my own family recipe for dough and it works great with this flour. It drivers a smoothness to the dough that is very unique.

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.