Wholesale Polselli, La Romana Pinsa & Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)

Polselli La Romana Type 0 Flour for Roman-Style Pizza alla Pala (W 360) – 11 lb (5 kg) For consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows. Best Uses * Roman-style pizza alla pala (tray and paddle pizzas) * Pinsa-style doughs (as your recipe calls for) * High-hydration, cold-fermented pizza dough * Sheet-pan and party-size pizzas * Focaccia-style bakes * Restaurant workflows that run 24h cold fermentation Dough Performance * W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule. * Fermentation / Rising Time: ~24h (cold) — practical guidance for planning mixing, proofing, and service. Why Choose Polselli * Built for workflow consistency—mixing, fermentation, and bake reliability. * Great fit for pizzerias, bakeries, and serious home pizza nights. Product Details * Flour type: Type 0 * Size/weight: 11 lb (5 kg) * W index: 360 * Suggested fermentation: ~24h (cold) FAQ What is pizza alla pala? Pizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service. Is this best for short or long fermentation? This flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control. Is this flour unbromated? Yes. This is unbromated flour, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs. Is this flour unbleached? Yes. This is unbleached flour, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.