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.
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.
The catalog window for Polselli Vivace is 24–72 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.
Pandough users most often plan about 28 hours for this flour in Traditional Napoletana, based on 26 bakes.
Absorption | 58% |
Ash Content | 0.55% |
