You might think that all flours are created equal, but in my experience this isn’t true. And Polselli Classica Soft Wheat Flour is one of those exceptional flours with a very specific application: Neapolitan pizza! This is a flour that delivers on both taste and texture for our favorite style of pizza! So let’s journey through my experience with this exceptional flour.

The Legacy of Polselli
Polselli, with its wheat roots in Arce, Frosinone, began its journey in the first half of the twentieth century as a small artisan business. Today, it stands as a leader in the quality milling sector, driven by the entrepreneurial spirit of a family that has reached its fourth generation. Guided by values of quality, transparency, and reliability, Polselli’s flour is the result of a meticulous selection of raw materials and innovative production processes.
Polselli 00 Flour
Polselli makes a number of pizza flours (there are even several varieties of Polselli 00 flour), but the only one that’s sold in a small enough volume for most home chefs is the Classica. I really want to get into the “Super” version, which is designed specifically for very long fermentation times (72+ hours – so more specifically suited to Roman al Taglio pizzas) and has a W value of 300+, but that requires buying 11 lbs. at a time! That’s going to require quite a few pizza parties to get through!

Remind what Type 00 means?
When making pizza, you’ll quite frequently see the “Type 00” associated with flour – especially flour designed for Neapolitan (but also New York). Type 00 (which in Italian is pronounced doppio zero) refers to the milling specification – the flour is ground to an extremely fine level, much like baby powder in terms of consistency.
While it is often associated with Italian pizza flour it is really not very useful in understanding that flour’s best application since it doesn’t describe the wheat type (e.g. soft vs. hard), protein content, or W Index – which are all far more critical aspects of a flour when choosing it for pizza.
The Unique Qualities of Polselli Classica Flour
Like all of their 00 flours, Polselli Classica Flour type “00” is unbleached, unbromated, non-GMO, and free of additives, ensuring a pure and natural wheat – all really good things! The tagline on the packaging, “la farina italiana tenero”, translates to soft Italian flour.
According to Polselli, Classica is a blend of selected tender grains from both domestic (i.e. Italian) and foreign origins. It’s designed for the direct method with medium proofing times, making it ideal for preparing traditional Neapolitan pizza. The result is a dough that is easy to work with, consistent, and perfectly suited for high-temperature baking.
Classica still has a high W index value of 260-280, and if you were wondering, the higher the W rating, the more elastic and stronger the gluten network is. Over 300 is about as strong as it gets while a typical “soft flour” (like pastry flour) will have a W value of about 180.
High 200’s is great for Neapolitan Pizza. The flour most often seen as the de facto standard for Neapolitan Antimo Caputo “Pizzeria” 00 flour (the blue one) has a W value of 260 to 280.

And why I love using Polselli for Neapolitan Pizza?

In particular, it is my absolute favorite to hand knead on the counter-top! Once proofed, it’s easy to work with, forgiving when being stretched, and tastes delicious – in an uncomplicated way.
Crafting the Perfect Neapolitan Pizza with Polselli Classica Soft Wheat Flour
I’ve made about a dozen Neapolitan style pizzas with Polselli Classica. And for a pizzaiolo, maybe that’s not all that many. But the one thing I consistently have loved about this dough is mixing it by hand using “the volcano method” shown to us by Armando “Army” when we booked an AirBNB Experience with him in Italy a couple of years ago. We originally “met” him for a virtual experience to learn about Italian Gestures before we actually went to Italy. Lots of fun and well worth it!
We cover “the volcano method” in another post, but the real reason I wanted to try it was to save the trouble of washing the stand mixer bowl for just one little pizza!

So when I make Neapolitan pizza with Polselli, it’s basically always me making one pizza. Often just because I love pizza!
I follow the traditional AVPN recipe when making Neapolitan pizza with Polselli Classica.
Getting Ready to Make Neapolitan Pizza with Polselli Classica 00 Flour

The instructions for the recipe are detailed on our AVPN page (and also in the recipe below), but I followed the classic method of making Neapolitan pizza dough with my Polselli Classica 00 flour. The flour works well both with just a dry yeast or with a starter (Biga, Poolish, or Sourdough).

One thing that really stood out immediately was the lovely texture during the kneading by hand. Polselli, immediately stood out as my favorite Italian flours for this.
I leave the dough to ferment at room temperature for up to 24 hours, allowing the natural flavors and textures to develop fully. Like every other Italian flour I’ve tried, more than 24 hours and the flour will start to overproof and become very difficult to work with. The same is true if you use too much yeast (or starter).

Provided you don’t overproof the dough, Polselli flour dough will be pretty robust and easy to shape.
Baking the pizza at the traditional 900°F, the crust developed the perfect Neapolitan texture: slightly charred, airy, and with just the right amount of chew. The slices were characteristically floppy, as a true Neapolitan pizza should be, but cooking closer to 800°F and you can avoid the need for a fork and knife.


Polselli Classica Neapolitan Pizza Recipe
Equipment
- 1 Stand Mixer (Optional)
- 1 Outdoor pizza oven AVPN says wood-burning is required, but use what you've got!
Ingredients
- 2.5 Cups 00 Pizza Flour Polselli Classica Type 00 (320 grams)
- 7 Ounces Water Filtered or bottled drinking water preferred. Do not use reverse osmosis purified water.
- 1 Tsp Sea salt fine is best
- 0.01 Ounces Dry yeast (1/2 of 1/8 Teaspoons)
Instructions
- Pour the water into the mixing bowl of a stand mixer. Pour the salt into the water and whisk (or stir) until the salt is dissolved.Add about 1/2 cup of flour into the water.
- Start your stand mixer using the hook attachment on its slowest setting.
- Add the yeast to the water.
- Slowly add more flour. Not all flour hydrates the same, so it may be that you'll need a little less or a little more flour.
- If you don't have a stand mixer, you can do this all by hand. Dissolve the salt in the water.Make a "volcano" of all of the flour and pour the salt water into the middle. Slowly move and mix the "volcano" walls into the water. Add the yeast into the paste of flour and water before kneading.
Checking the Dough
- The dough will form into a single compact ball.· When this happens, stop the mixer and check the texture. · Dust your hands with flour and pull the dough off of the hook. · Knead the dough in your hands. · The texture and moistness should be consistent throughout. If it is not, return it to the mixer and check again. · The dough should be slightly tacky and smooth but should not be leaving much sticking to your hands. If it is, return it to the mixer and continue adding flour – slowly. · The final dough ball should be "fat" in appearance and sticky, soft, elastic. It might not be perfectly smooth to the touch yet.
First Fermentation
- Place the dough on a clean surface and cover with a damp cloth for one hour. The damp cloth is important to keep the outer surface from drying out.
Second Fermentation
- Remove the damp cloth and separate the dough into two balls of equal size (this recipe will make two dough balls approximately 9 ounces – which should make about a 11" to 12" pizza).
- Work the two halves into balls (the traditional technique is to shape them the same way Italians prepare fresh mozzarella balls).
- Place the two balls into one or two sealed containers – the dough balls will double in size, so make sure they have enough room.
- Let the dough rest for 24 hours at room temperature.
Stretching the Dough
- After the second fermentation, the dough will have become extensible (meaning you can stretch it) but not very elastic.
- Put 1 tablespoon of flour on your work surface
- Remove one dough ball from its container onto the floured work surface.
- Stretch the dough by hand from the center to the edge. Create a round shape but ensure that the edge of the crust is about 0.5" tall and 0.5" to 1" wide and the rest of the crust is very thin (less than two pennies, if you can).(If needed, add more flour to the work surface so the pizza does not stick, but do not use more than you need)
- With this recipe (which makes two 9 ounce pizza dough balls), you should be able to make up to a 12" pizza.
- Put 1 tablespoon of flour on your pizza peel and rub it into the wood (so the dough will not stick when launched into the oven).
- Transfer your dough to the pizza peel.
- You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel. Start with the sauce.
- Fresh sliced mozzarella is always the best on a Neapolitan pizza, but you can use shredded. A bit of grated parmesan is also a nice addition!
- We also had some lovely pancetta left over from a previous pizza, so we used the last of it up here!
- Launch the pizza into the oven on the hottest part of the stone without being in the flames.
- Rotate the pizza one quarter turn every 30 seconds. Generally, the pizza will be done in 3 minutes or less. So watch it closely!
- Remove the pizza from the oven and let it rest for about 3 minutes.
- Cut and serve immediately.
Notes
- If you are going to cook this in a conventional oven, you’ll want the highest temperature you can get the oven to.Â
- If you have a pizza stone (or pizza steel), that’s going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
- You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 10 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
- Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!
Nutrition

Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.