Polselli Pizza Flour, Type 00, 2.2 lbs - Napoletana, Roman, or Traditional Pizzeria Crust, Double Zero Review (2026)

Who this flour suits

This flour is aimed at home pizza makers who want to try authentic Italian Type 00 flour without committing to a large bag, since 2.2 pounds is enough for a handful of pizza nights rather than months of regular baking. It suits anyone chasing Napoletana style results with a soft, extensible dough that stretches thin without tearing easily, as well as bakers experimenting with Roman or traditional pizzeria crusts that call for the same flour type. Occasional bakers who are not ready to invest in a large 11 pound bag are the best fit, while frequent bakers going through pizza dough weekly will likely find the small bag size limiting.

What Type 00 flour actually means

Type 00 refers to how finely the flour is milled, using the Italian classification system where 00 is the finest grind available, producing a smooth, soft textured flour compared with coarser all purpose flour. Milled from soft wheat, it typically has a dough strength suited to fermentation windows in the range of several hours, which gives pizzerias the extensibility needed to stretch dough thin without springing back or tearing. This particular flour is formulated for Napoletana, Roman and traditional pizzeria style crusts, meaning it is built around dough recipes that favor a soft, pliable stretch rather than the chewier structure some bread flours produce.

Using and storing it

Because the bag holds only 2.2 pounds, it is best suited to a handful of pizza dough batches rather than an ongoing baking habit, and bakers who go through flour quickly should plan to reorder or step up to a larger bag once they know they like the results. Standard flour storage rules apply: keep it in an airtight container in a cool, dry place away from moisture and heat to preserve freshness and prevent pests. Because Type 00 flour behaves differently from all purpose flour in terms of hydration and gluten development, it helps to follow a recipe written specifically for Type 00 rather than substituting it directly into an all purpose flour recipe.

Trade-offs against other 00 flours

Compared with larger bags of the same brand's flour, or rivals like Caputo and King Arthur's Type 00 offerings, this small 2.2 pound size is meant as a trial size rather than a bulk buy, so the cost per pound runs higher than committing to an 11 pound bag from the start. Against domestic bread flour, imported Type 00 costs more but is milled specifically for the soft, extensible dough that pizzerias favor, which is the whole reason bakers seek it out. For anyone who already knows they bake pizza often, jumping straight to a larger bag of the same or a comparable brand makes more economic sense.

Verdict and who should look elsewhere

For anyone curious about authentic Italian Type 00 flour who wants to test it before committing to a larger bag, this 2.2 pound size is a sensible, low risk way to see if the results justify a bigger purchase. Frequent pizza bakers who already know they like Type 00 flour should skip straight to an 11 pound bag from this brand or a comparable one to avoid reordering constantly and to get a better price per pound. Bakers happy with all purpose or bread flour results have little reason to switch.

Frequently asked questions