---
product_id: 194267832
title: "Classica, Tipo 00"
brand: "polselli"
price: "HK$1070"
currency: HKD
in_stock: null
reviews_count: 8
category: "Polselli"
url: https://www.desertcart.hk/products/194267832-classica-tipo-00
store_origin: HK
region: Hong Kong
---

# 00 extra fine grind Strong elastic gluten Oven safe up to 500°F Classica, Tipo 00

**Brand:** polselli
**Price:** HK$1070
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Elevate your dough game with Italy’s finest 00 flour—because ordinary just won’t cut it.

## Quick Answers

- **What is this?** Classica, Tipo 00 by polselli
- **How much does it cost?** HK$1070 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.hk](https://www.desertcart.hk/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

- • **All Natural & Pure:** Unbleached, non-GMO, and free from additives—because your dough deserves only the best.
- • **Pro-Level Performance:** Strong gluten and optimal water absorption deliver superior dough elasticity and rise, impressing even seasoned chefs.
- • **Premium Italian Origin:** Milled slowly in a quaint town south of Rome, ensuring traditional quality and flavor in every bag.
- • **Authentic Neapolitan Texture:** Craft the perfect soft, airy crust with bubbles in the cornicione—just like Italy’s finest pizzerias.
- • **Versatile Culinary Powerhouse:** Ideal for pizza, pasta, bread, and gourmet baking—your all-in-one flour for elevated home cooking.

## Overview

POLSELLI Classica Tipo 00 is a premium, extra-fine Italian soft wheat flour crafted for authentic Neapolitan pizza, pasta, and baking. With strong elastic gluten and optimal water absorption, it delivers a soft, airy crust and superior dough performance. All natural, unbleached, and non-GMO, this flour is milled slowly in Italy and perfect for home ovens up to 500°F. Trusted by top chefs worldwide, it offers a year-long shelf life and versatility for gourmet culinary creations.

## 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: An excellent product - 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.
Review: Makes great bread - I have a subscription for this flour. It works well for my sourdough bread. It seems to have enough gluten so that bread flour isn’t necessary.

## 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 |
| Allergen Information | Wheat |
| Best Sellers Rank | #4,662 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #19 in Wheat Flours & Meals |
| Brand | POLSELLI |
| Brand Name | POLSELLI |
| Customer Reviews | 4.7 out of 5 stars 2,168 Reviews |
| Flavor | CLASSICA |
| Item Form | Raw |
| Item Package Weight | 5.05 Kilograms |
| Item Weight | 11 Pounds |
| Manufacturer | Molino Polselli |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Weight | 5.05 Kilograms |
| Region of Origin | Italy |
| Size | 176 Ounce (Pack of 1) |
| Specialty | No Artificial Preservatives |
| Unit Count | 176.0 Ounce |

## Product Details

- **Allergen Information:** Wheat
- **Brand:** POLSELLI
- **Item Weight:** 11 Pounds
- **Package Weight:** 5.06 Kilograms
- **Specialty:** No Artificial Preservatives

## Images

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

## Available Options

This product comes in different **Size** options.

## 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

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ Makes great bread
*by T***L on January 9, 2026*

I have a subscription for this flour. It works well for my sourdough bread. It seems to have enough gluten so that bread flour isn’t necessary.

### ⭐⭐⭐⭐⭐ Italian 00’ Flour. It really does make a difference.
*by J***S on December 15, 2025*

I bought this flour to use in recipes from an Italian cookbook that my daughter bought me while visiting there. Because the recipes called for it, I decided to give it a try. I can tell you this 00’ flour does make a difference in my pasta making. I have used conventional USA flours—all purpose, pastry flours, but this flour takes the pasta over the top. The flour is light and fresh. The pasta comes out so light and tender. People literally ‘moan’ when they eat it. It doesn’t matter if it’s been uncooked and frozen first, or leftovers, spaghetti or lasagna… I haven’t tried ravioli or pizza dough yet. Because we live in a humid climate, I store all my flours in a refrigerator. I feel that it is a great value, especially based upon the outcome.

## 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 Hong Kong*
*Store origin: HK*
*Last updated: 2026-02-19*