POLSELLIClassica, Tipo "00" Double Zero Flour Extra Fine, 11 lbs (5 kg), Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives

This flour is fantastic!!! The flour feels silky soft and it is so easy to work with. The gluten develops beautifully and can stretch paper thin without ripping.In my country, we have rubbish for flour. There is so many additives and bromine etc. it’s no wonder most people have diabetes or chronic inflammation. This double 0 flour is wonderful, easy to digest and is fantastic for sour dough. No bloated stomach, no weight gain. Thank you for keeping REAL flour alive. I’m a customer for life ❤️

It is a very high quality product. My baked goods taste great and I am glutton free. No tummy troubles with this flour!

My wife is gluten intolerant. When we were stationed overseas we found she could eat any bread product from Europe. Wheat products in the US are almost poisonous to her but not things made from European wheat, so we tried making some bread using this Italian flour. Success! Bakes super easy in our cheapo bread machine and she can eat half a loaf with absolutely ZERO symptoms. If you can't give up bread, make your own using this. Rises great, bakes firm but not hard. Basically makes better than store bought loaves.

Like most people, I have severe issues trying to digest American bread and wheat. It's all poison. It's horrible, it makes you sick and bloated, I just can't touch it.This, however, presents no such issues!Thanks to the lack of additives and poisonous processing measures, I can eat as much of this as I please, and even lose weight in the process! I've been pairing this with a simple bread maker, and the resulting loaves are both tasty and easy on the body, providing a fantastic source of clean carbs to power me through the more physical aspects of my work/life routine, with no stomach issues!For those looking to escape the many traps of American wheats and breads, I would absolutely recommend trying this product! I'll bet you're in for a pleasant and tasty surprise!

My wife is gluten sensitive but this flour is not a problem for her. I've baked a variety of European pastries breads and used in several cooking recipes with excellent results. A quality product.

Seller has been excellent to deal with.This flour is the real deal. I've made pasta and pizza for years but always struggled with getting the same quality and texture as the pizza and pasta I've had in Italy. I told a French friend of mine my frustration and he asked "what kind of flour are you using" i responded with "King Arthur and other expensive brands." He smirked at me and said, even we (the French) use Italian flour if we are making pizza or pasta, get your flour from Italy.Long story to a saga, ive replaced all the flour in my kitchen with polselli and haven't looked back.

Arrived in good condition, clean and looks great but according to the label, it expires in 6 months. My family will go through 11lbs in 6mo but I wish it was a bit fresher which is why I removed one star. I’m still happy and would probably order again because ordering direct is more expensive for shipping. This is the absolute BEST flour for authentic pizza!Pizza recipe for this flour —-Neapolitan Pizza Dough (makes two 255g dough balls)• 7oz filtered water• 1 tsp salt• 1/2 tsp dry yeast• ~300g Polselli Classica Tipo 00 flour Dissolve salt in water. Add 75g flour, yeast, then more flour gradually. Mix in stand mixer with hook on low or knead by hand until smooth. Should be slightly tacky but shouldn’t stick to hands if does add 1 or 2 tsp flour. Shape into balls cover bowl with damp towel and ferment at room temp for up to 24 hours.

This is the only flour we now use in our house. We have found it taste betters and our baked goods come out even better.