Vivace
Polselli
Long-fermentation pizza flour from Polselli designed for 16-18 hour rise. W290 with min 13% protein for optimal gluten development. Creates light, airy crusts with balanced texture. Ideal for Neapolitan and Roman-style pizzas with extended fermentation.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
OfficialW260. 24-72h rise.
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1Based on 1 community bake
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Polselli Vivace is a type 00 flour, W290 strength, 13% protein, a P/L ratio of 0.50, a recommended hydration range of 60–68%, and 58% absorption. Long-fermentation pizza flour from Polselli designed for 16-18 hour rise. W290 with min 13% protein for optimal gluten development. Creates light, airy crusts with balanced texture. Ideal for Neapolitan and Roman-style pizzas with extended fermentation. It ferments best over 8–24 hours at room temp (22°C). W260. 24-72h rise.