---
product_id: 231615561
title: "POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs)"
brand: "polselli"
price: "NT$1797"
currency: TWD
in_stock: true
reviews_count: 13
category: "Polselli"
url: https://www.desertcart.tw/products/231615561-polselli-classica-type-00-double-zero-flour-all-natural-pizza
store_origin: TW
region: Taiwan
---

# Optimal long fermentation 100% Italian soft wheat Oven-safe up to 500°F POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs)

**Brand:** polselli
**Price:** NT$1797
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your dough game with Italy’s finest flour—because your kitchen deserves a taste of la dolce vita!

## Quick Answers

- **What is this?** POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs) by polselli
- **How much does it cost?** NT$1797 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tw](https://www.desertcart.tw/products/231615561-polselli-classica-type-00-double-zero-flour-all-natural-pizza)

## Best For

- polselli enthusiasts

## Why This Product

- Trusted polselli brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **High-Heat Ready:** Engineered for home ovens up to 500°F, unlocking professional-grade crusts and textures at home.
- • **All-Natural & Pure:** Unbleached, non-GMO flour milled slowly in Italy for clean, additive-free baking excellence.
- • **Superior Gluten Strength:** Strong, elastic gluten ensures dough rises beautifully and yields fluffy, flavorful results every time.
- • **Authentic Neapolitan Texture:** Craft the perfect airy, bubbly pizza crust with a tender cornicione that rivals Italy’s best pizzerias.
- • **Versatile Culinary Essential:** Ideal for pizza, pasta, bread, and gourmet baking—your all-in-one flour for elevated home cooking.

## Overview

POLSELLI Classica Type 00 Flour is a premium, all-natural Italian soft wheat flour milled near Rome, designed for authentic Neapolitan pizza, bread, pasta, and baking. With strong gluten and optimal water absorption, it supports long fermentation and high-heat baking up to 500°F, delivering professional-quality, airy, and flavorful results in every bite.

## Description

desertcart.com : POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs) : Grocery & Gourmet Food

Review: An excellent product - I use 00 flour for 2 things, pizza and bread. The first thing I used this for was bread. I used my standard Italian bread recipe that I’ve been using for many years. The result was a live, buoyant and supple dough which became a fluffy, delicious bread. I highly recommend this flour. Chef Mike, retired. UPDATE: I recently used this flour for pizza. I made a Napoletana pizza with hydration of 65% and a short 9 hour fermentation. The crust was airy and crunchy on the cornichone (edge) and bendable in the middle. The taste is what struck me. It was as if I’d fermented the dough for 48 hours. It was amazing! I’m now a FORMER Caputo guy.
Review: Makes great bread - I have a subscription for this flour. It works well for my sourdough bread. It seems to have enough gluten so that bread flour isn’t necessary.

## Features

- Imported Italian "00" Soft Wheat Flour for baking, pizza, pasta, etc...Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Milled in a small town south of Rome, Italy
- ALL NATURAL, UNBLEACHED, and Non-GMO. High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
- Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking.Great for making Pizza, Pasta, Baking, or any other food products calling for flour. Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
- All of our type 00 flour's are similar in quality however the distiction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. Please see the attachments for the difference.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B08D6WZH9X |
| Best Sellers Rank | #4,159 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #16 in Wheat Flours & Meals |
| Customer Reviews | 4.7 4.7 out of 5 stars (2,167) |
| Manufacturer  | Molino Polselli |
| Package Dimensions  | 13.3 x 8.74 x 2.76 inches; 2.2 Pounds |
| Units  | 35.2 Ounce |

## Product Details

- **Brand:** POLSELLI
- **Item Form:** Raw
- **Item Weight:** 1 Kilograms
- **Package Weight:** 1.02 Kilograms
- **Specialty:** All Natural,Unbleached

## Images

![POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs) - Image 1](https://m.media-amazon.com/images/I/812KIcBcM5L.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ An excellent product
*by M***. on November 14, 2025*

I use 00 flour for 2 things, pizza and bread. The first thing I used this for was bread. I used my standard Italian bread recipe that I’ve been using for many years. The result was a live, buoyant and supple dough which became a fluffy, delicious bread. I highly recommend this flour. Chef Mike, retired. UPDATE: I recently used this flour for pizza. I made a Napoletana pizza with hydration of 65% and a short 9 hour fermentation. The crust was airy and crunchy on the cornichone (edge) and bendable in the middle. The taste is what struck me. It was as if I’d fermented the dough for 48 hours. It was amazing! I’m now a FORMER Caputo guy.

### ⭐⭐⭐⭐⭐ Makes great bread
*by T***L on January 9, 2026*

I have a subscription for this flour. It works well for my sourdough bread. It seems to have enough gluten so that bread flour isn’t necessary.

### ⭐⭐⭐⭐⭐ Italian 00’ Flour. It really does make a difference.
*by J***S on December 15, 2025*

I bought this flour to use in recipes from an Italian cookbook that my daughter bought me while visiting there. Because the recipes called for it, I decided to give it a try. I can tell you this 00’ flour does make a difference in my pasta making. I have used conventional USA flours—all purpose, pastry flours, but this flour takes the pasta over the top. The flour is light and fresh. The pasta comes out so light and tender. People literally ‘moan’ when they eat it. It doesn’t matter if it’s been uncooked and frozen first, or leftovers, spaghetti or lasagna… I haven’t tried ravioli or pizza dough yet. Because we live in a humid climate, I store all my flours in a refrigerator. I feel that it is a great value, especially based upon the outcome.

## Frequently Bought Together

- POLSELLI Classica, Type 00 Double Zero Flour, All Natural for Pizza, Bread, Pasta, and Baking, 1 kg (2.2 lbs)
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)

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**Shop now:** [https://www.desertcart.tw/products/231615561-polselli-classica-type-00-double-zero-flour-all-natural-pizza](https://www.desertcart.tw/products/231615561-polselli-classica-type-00-double-zero-flour-all-natural-pizza)

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*Product available on Desertcart Taiwan*
*Store origin: TW*
*Last updated: 2026-03-22*