PolselliVivace
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.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Community Ratings
1Based on 1 community bake
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 4.3–13.6 hours at room temp (22°C). W260. 24-72h rise.