La Romana
Polselli
Premium Type 0 blend specifically designed for Roman-style pinsa and pizza in pala. Unique combination of wheat flour, rice flour, and sourdough powder creates exceptionally light, airy crusts with crunchy exterior. High protein (15.5%) and strong W360 supports high hydration doughs. Direct leavening in 6-8 hours at room temperature simplifies maturation while delivering authentic Italian character.
Optimal hydration: 65% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-8 hoursat 22°C
OfficialFermentation window from flour profile data.
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Technical Specifications
Absorption | 65% |
Ash Content | 0.62% |
Mix Time | 10-15 min |
Polselli La Romana is a type 0 flour, W360 strength, 15.5% protein, a P/L ratio of 0.55, a recommended hydration range of 65–80%, and 65% absorption. Premium Type 0 blend specifically designed for Roman-style pinsa and pizza in pala. Unique combination of wheat flour, rice flour, and sourdough powder creates exceptionally light, airy crusts with crunchy exterior. High protein (15.5%) and strong W360 supports high hydration doughs. Direct leavening in 6-8 hours at room temperature simplifies maturation while delivering authentic Italian character. It ferments best over 6–8 hours at room temp (22°C).
pinsa, roman-style, pizza-in-pala, type-0, high-hydration, sourdough, rice-flour, airy-crust