Ideale
Polselli
Entry-level Type 00 (W220, 11% protein, P/L 0.50) for traditional Roman pizza and home baking. Good heat resistance for electric ovens. Easy, forgiving flour for beginners — soft, pliable dough with no fight. Don't push past 24h cold retard; keep hydration moderate (55-60%).
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W220). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Pizza Classica
Polselli Ideale is a type 00 flour, W220 strength, 11% protein, and a P/L ratio of 0.50. Entry-level Type 00 (W220, 11% protein, P/L 0.50) for traditional Roman pizza and home baking. Good heat resistance for electric ovens. Easy, forgiving flour for beginners — soft, pliable dough with no fight. Don't push past 24h cold retard; keep hydration moderate (55-60%). It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W220). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
pizza, type-00, roman-style, short-rise, beginner-friendly, home-use