---
product_id: 194267832
title: "Classica, Tipo 00"
brand: "polselli"
price: "$U6399"
currency: UYU
in_stock: null
reviews_count: 13
category: "Polselli"
url: https://www.desertcart.uy/products/194267832-classica-tipo-00
store_origin: UY
region: Uruguay
---

# All natural, no additives Extra fine Tipo '00' flour Oven-safe up to 500°F Classica, Tipo 00

**Brand:** polselli
**Price:** $U6399
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Elevate your dough game with Italy’s finest flour—because ordinary just won’t cut it.

## Quick Answers

- **What is this?** Classica, Tipo 00 by polselli
- **How much does it cost?** $U6399 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.uy](https://www.desertcart.uy/products/194267832-classica-tipo-00)

## Best For

- polselli enthusiasts

## Why This Product

- Trusted polselli brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Trusted by Global Pros:** Used by top bakers and pizzaiolos in 35+ countries—join the elite flour aficionados.
- • **Premium Italian Milling:** Slow-milled in a small town near Rome for superior water absorption and dough elasticity.
- • **Clean & Pure Ingredients:** Unbleached, unbromated, non-GMO flour with zero additives for health-conscious chefs.
- • **Authentic Neapolitan Texture:** Craft the perfect soft, tender pizza crust with airy cornicione bubbles.
- • **Versatile Culinary Powerhouse:** Ideal for pizza, pasta, bread, and gourmet baking—your all-in-one flour solution.

## Overview

POLSELLI Classica Tipo '00' flour is an extra fine, all-natural Italian soft wheat flour, perfect for authentic Neapolitan pizza, pasta, and baking. Milled slowly near Rome, it offers superior gluten strength and water absorption, ensuring soft, elastic dough with a tender crust. Free from additives, unbleached and unbromated, this 11 lb (5 kg) bag is trusted by professional chefs worldwide and ideal for home ovens up to 500°F.

## Description

desertcart.com : POLSELLI Classica, Tipo "00" Double Zero Flour Extra Fine, 11 lbs (5 kg), Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives : Grocery & Gourmet Food

Review: Fantastic product. - One of the best products I even used. Great quality, makes the best pasta, and the best pizza dough, too. The recipe on the bag is for an absurd amount of dough, but it’s easy enough to scale it down. I personally use my own family recipe for dough and it works great with this flour. It drivers a smoothness to the dough that is very unique.
Review: Great for "celiac" sufferers - My wife was diagnosed with celiac disease ten years ago and gets very sick when eating gluten, or so we thought. We have tried all kinds of gluten free flour and it's never the same. So we decided to try this for as I'd heard it wasn't the gluten but the processing in America that makes some people sick. Sure enough! We've had fresh baked bread, peanut butter cookies, and fried chicken using this flour and not only is it fantastic tasting, she's had ZERO issues. Americans are being poisoned by our food processors. TRY THIS FLOUR! You'll be glad you did.

## Features

- All of our premium type 00 flour's are similar however the distinction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. See attachment for more details.
- Imported Italian "00" Soft Wheat Flour for baking, pizza, pasta, etc...Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione
- All Natural, Unbleached, and Non-GMO. High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
- Great for making Pizza, Pasta, Baking, or any other food products calling for flour. Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
- Polselli flour is used by the best bakers, pizzamakers, and pastry chefs from around the world in over 35 countries.
- Milled in a small town south of Rome, Italy.
- Shelf Life is 365 days from the date of production listing on the bag.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B01ERE2YNK |
| Best Sellers Rank | #4,382 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #17 in Wheat Flours & Meals |
| Customer Reviews | 4.7 4.7 out of 5 stars (2,154) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | CW-A13-1643 |
| Manufacturer  | Molino Polselli |
| Product Dimensions  | 5 x 11 x 5 inches; 11 Pounds |
| Units  | 176.0 Ounce |

## Product Details

- **Allergen Information:** Wheat
- **Brand:** POLSELLI
- **Item Weight:** 11 Pounds
- **Package Weight:** 5.03 Kilograms
- **Specialty:** No Artificial Preservatives

## Images

![Classica, Tipo 00 - Image 1](https://m.media-amazon.com/images/I/71Y6OHY+obL.jpg)

## Questions & Answers

**Q: Is this flour glyphosate free and pesticide free?**
A: My understanding is Italy does NOT  use glyphosate - but as for other pesticides I could t answer to.

**Q: Has anyone with a gluten sensitivity tried this flour?**
A: Hi, I started buying/using this flour after learning more about my own gluten intolerance. I get very sick from gluten, bloated, my face swells, triggers migraines. Recently I watched a documentary regarding gluten intolerances rise - with all the pesticides used in USA it’s polluted our grain industry & it’s correlated to the rise in gluten intolerances/issues. So I opted to try this flour and was shocked that I have ZERO reaction to it at all. We’ve made pizza dough at least 10x with it, pasta & loaves of bread. I absolutely love it and now have a subscription for it….

**Q: Is this a T45 flour?**
A: Internet research leads to multiple reliable sources that say that T45 = 00.

**Q: can this be used in sourdough bread recipes?**
A: This finely ground Italian OO flour is used primarily for pizza and pasta. The flour is very similar to cake flour in the US, but with a higher protein content.  If you are making baguettes, then a all-purpose bread flour would be a cheaper alternative.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fantastic product.
*by L***E on December 21, 2025*

One of the best products I even used. Great quality, makes the best pasta, and the best pizza dough, too. The recipe on the bag is for an absurd amount of dough, but it’s easy enough to scale it down. I personally use my own family recipe for dough and it works great with this flour. It drivers a smoothness to the dough that is very unique.

### ⭐⭐⭐⭐⭐ Great for "celiac" sufferers
*by D***H on October 29, 2025*

My wife was diagnosed with celiac disease ten years ago and gets very sick when eating gluten, or so we thought. We have tried all kinds of gluten free flour and it's never the same. So we decided to try this for as I'd heard it wasn't the gluten but the processing in America that makes some people sick. Sure enough! We've had fresh baked bread, peanut butter cookies, and fried chicken using this flour and not only is it fantastic tasting, she's had ZERO issues. Americans are being poisoned by our food processors. TRY THIS FLOUR! You'll be glad you did.

### ⭐⭐⭐⭐⭐ An excellent product
*by M***. on November 14, 2025*

I use 00 flour for 2 things, pizza and bread. The first thing I used this for was bread. I used my standard Italian bread recipe that I’ve been using for many years. The result was a live, buoyant and supple dough which became a fluffy, delicious bread. I highly recommend this flour. Chef Mike, retired. UPDATE: I recently used this flour for pizza. I made a Napoletana pizza with hydration of 65% and a short 9 hour fermentation. The crust was airy and crunchy on the cornichone (edge) and bendable in the middle. The taste is what struck me. It was as if I’d fermented the dough for 48 hours. It was amazing! I’m now a FORMER Caputo guy.

## Frequently Bought Together

- POLSELLI Classica, Tipo "00" Double Zero Flour Extra Fine, 11 lbs (5 kg), Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives
- POLSELLI Italian Semola Flour, 11 lbs (5 kg), Fine Ground Semolina Rimachinata for Fresh Pasta, Bread, Grano Duro, Product of Italy, Durum Wheat, Unbleached, Natural, No additives, Index W240 (+0-5%)
- Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)

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*Product available on Desertcart Uruguay*
*Store origin: UY*
*Last updated: 2026-01-27*