La Romana Pinsa & Pizza in Pala Flour – Type 0 – 5 kg (11 lb) Craft light, airy, and... Read more
SKU: 80570
Barcode: 8009685008242
$23.55 Excl. VAT
Available on working days between 9:00 am to 6:00 pm
Craft light, airy, and irresistibly crunchy Roman-style pizzas with Polselli’s La Romana Pinsa & Pizza in Pala Flour. Specially formulated for the signature scrocchiarella crust, this high-protein Italian flour (15.5 g protein) combines soft wheat, rice flour, semola rimacinata di grano duro (durum wheat), and natural sourdough powder for unmatched texture and flavor.
With a breadmaking index of W 360, this premium blend offers excellent gluten strength and water absorption, making it ideal for Roman-style pizza in pala, pinsa romana, focaccia, calzones, stromboli, and rustic breads. Its fine Type 0 milling ensures smooth dough handling, while the sourdough powder delivers a subtle tang and complex aroma.
Perfect for direct leavening (6–8 hours at room temperature), this flour consistently produces crusts that are airy on the inside, golden and crisp on the outside, and full of authentic Italian character.
Product Highlights:
Ingredients: Rice flour, sourdough powder, semola rimacinata di grano duro (durum wheat flour), ascorbic acid. Contains gluten.
Storage: Store in a cool, dry place for best results.
Bring the traditional taste and crunch of Roman baking to your kitchen with Polselli La Romana Pinsa & Pizza in Pala Flour—crafted in Italy for professional-quality results.
| Flour Type | W Index | Rising Time | Protein | Best Uses |
|---|---|---|---|---|
| Classica 00 | 270 | 8–10h | ≥12% | Neapolitan pizza, focaccia, bread |
| Vivace 00 | 290 | 16–18h | ≥13% | Long fermentation pizza, ciabatta |
| Super 00 | 360 | 24–26h | ≥15.5% | Sourdough, professional bakery breads |
| Organic 00 | 220 | 5–6h (direct) | 11.5% | Organic pizza, pastries, quick breads |
| La Romana | 360 (±5%) | ~24h (cold) | – | Roman-style pizza alla pala, digestible |
| Semola Rimacinata | – | – | 13% | Fresh pasta, gnocchi, rustic bread |