Polselli Classica, Tipo "00" Double Zero Flour Extra Fine, 11 lbs (5 kg), Neapolitan Italian Pizza Flour Review (2026)

Who this flour is milled for

Polselli's Classica Tipo 00 line is built specifically for Neapolitan-style pizza dough, and this 11 pound, 5 kilogram bag is the size suited to home bakers who make pizza often enough to go through flour steadily rather than letting a smaller bag sit half used. Extra fine double zero milling gives the flour a very smooth texture compared with all-purpose flour, which helps dough stretch thin without tearing and bake up with the airy, blistered crust associated with Neapolitan pizza. It is aimed squarely at cooks using a hot pizza oven, whether wood, gas or a home oven pushed to its highest setting, rather than a standard low-heat kitchen bake.

Reading the protein and strength numbers

The flour carries roughly 12 percent protein and a W index of 270, a European measure of dough strength and how well the gluten network holds up to a long fermentation without breaking down. That combination sits in the range Neapolitan pizzerias typically look for, strong enough to support a slow rise but not so strong that the dough turns tough or hard to stretch by hand. In practical terms, a higher W number like this means the dough can handle a longer bulk fermentation before it loses structure, which is part of why this flour pairs with an extended rise time rather than a same-day mix and bake.

Working the dough on a real schedule

The maker recommends an 8 to 10 hour fermentation window for this flour, which usually means mixing dough in the morning for an evening bake, or the evening before for a next-day lunch, rather than a quick same-day dough. That schedule rewards patience with better flavor development and an easier stretch, but it does mean pizza night needs a bit of planning rather than a spontaneous decision a few hours before dinner. The flour is also unbromated and unbleached, which some bakers prefer for flavor and for closer alignment with traditional Italian milling standards used for Neapolitan dough.

Storage and value at this size

An 11 pound bag is a meaningful step up from the small 2.2 pound bags some brands sell for occasional bakers, and it brings the cost per pizza down for anyone making dough weekly or more. The trade-off is that a bag this size needs a sealed container or a cool, dry pantry spot to stay fresh and keep moisture and pests out once opened, since it will not disappear in a single bake the way a small bag does. Compared with rivals like Caputo Pizzeria flour or King Arthur's 00 flour, Polselli sits in a similar Neapolitan-focused category, with the final choice often coming down to personal taste in crust texture and availability.

Verdict and who should choose a different flour

Our score of 8.8 out of 10 reflects a well-regarded, purpose-built Neapolitan flour that rewards bakers willing to plan a longer fermentation for a noticeably better crust. It is the right pick for anyone regularly firing up a hot pizza oven and chasing an authentic, airy result. Bakers who want a same-day dough with little advance planning, or who mainly bake in a standard home oven at lower temperatures, may get more consistent results from an all-purpose or bread flour blend better suited to shorter rise times and lower heat.

Frequently asked questions