Molino Polselli 00 Neapolitan Pizza Flour.....has anyone tried it?


Has anyone tried Molino Polselli's 00 Neapolitan Style Flour?

This is a top shelf artisan flour and what makes it so is their unique milling process. Unlike your standard 00 Flour they mill only the heart of the wheat grain giving you a much purer product. The process gives the flour a very distinct velvety/airy touch. You will notice the difference in quality before you even put the pizza in the oven.

Once out of the oven and you take your first bite you will notice how light the dough is. Its nothing like you have ever had using any other product.

Ask any Neapolitan from Italy what the most important characteristic of a good Neapolitan pizza is and 9 out of 10 will tell you that the pizza has to sit lightly in your stomach after you eat it. This flour gives you exactly that. Although you may think its a strange way of gauging pizza quality, they have been doing it for decades.

Medium classica 25kg marchio1

Alex J.
posted over 2 years ago

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Where can you buy this flour? I haven't heard of it, but would like to try it. How does it compare to Caputo?

Joseph H.
posted over 2 years ago


Joseph, Polselli is available at www.wholesaleitalianfood.com however I believe Manzo Food Sales Inc. is the importer. In terms of comparison to other competing brands I highly recommend you give it a try. You will see the difference as soon as you begin to ball the dough.

Alex J.
posted over 2 years ago


Polselli a good flour. I have used it in Italy. It has taken the place of San Felice in the US. It's trying to gain traction in the US. San Felice closed its doors for now or for good, nobody really knows. Manzo Imports it now and was the importer of San Felice. Caputo and San Felice are like the Coke and Pepsi of Neapolitan Flours.
Not sure what you mean by how they mill their grain as if it's special.
Everyone mills their grain the same or very similar other than stone ground flours etc. Your traditional miller gets the grain and cleans it, humidifies, detached the involucre, embryo, and grinds and sifts to get to the endosperm. They then may add some parts back for protein, gluten, vitamins, etc. All mills like this go to the center of the grain for the/during the refining for a purpose. They, like several others don't add additives to the dough. They recently received the VPN seal/logo for the bags as did 5 Stagioni and Molino Passini.
For me Neapolitan has always been Caputo or San Felice. It's a good flour semi popular in Naples. Nothing compared to Caputo and San Felice. Maybe now in Naples since San Felice is no longer. I have visited a lot of pizzerias in Naples each year especially the big boys and competed with and against hundreds I have only seen a few represent that flour for Neapolitan in the south and the north.

Tony Gemignani admin
posted over 2 years ago

Hey, Tony

Any word on San Felice avalibilty?

- Julio   about 1 year ago


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