USDA-certified organic flour milled from 100% Italian-grown soft wheat, free from pesticides, GMOs, and additives. The W220 strength makes it ideal for Neapolitan pizza with moderate fermentation times (up to 48 hours). Produces a crispy-yet-chewy crust with good digestibility. A clean-label choice for health-conscious pizzaiolos who want authentic Italian results without compromising on organic standards.
USDA-certified organic flour milled from 100% Italian-grown soft wheat, free from pesticides, GMOs, and additives. The W220 strength makes it ideal for Neapolitan pizza with moderate fermentation times (up to 48 hours). Produces a crispy-yet-chewy crust with good digestibility. A clean-label choice for health-conscious pizzaiolos who want authentic Italian results without compromising on organic standards.
The catalog window for Polselli Organica BIO is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, neapolitan, organic, type-00, short-fermentation, italian-wheat
Absorption | 57% |
Ash Content | 0.5% |
Organica BIO | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.55 | 0.50-0.05 |
Protein | 12.5% | 11.9%-0.6% |
Hydration | — | — |
Maturation | 4-12h 22°C | 4-6h 22°C-3h |
