Organica BIO
Polselli
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.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-12 hoursat 22°C
TestedMedium-strength organic flour performs well with same-day dough. Allow 4-8 hours at room temperature for optimal flavor development.
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Technical Specifications
Absorption | 57% |
Ash Content | 0.5% |
Polselli Organica BIO is a type 00 flour, W220 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 57% absorption. 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. It ferments best over 4–12 hours at room temp (22°C). Medium-strength organic flour performs well with same-day dough. Allow 4-8 hours at room temperature for optimal flavor development.
pizza, neapolitan, organic, type-00, short-fermentation, italian-wheat