Bulk pistachio cream is the right buy for fillings and toppings you add after baking, but for anything that goes into the oven, pure pistachio paste or a filling labeled bake-stable is the safer choice. Pistachio cream itself is a sweetened, ready-to-use pistachio spread, sold to bakeries in large foodservice tubs. Below, you’ll find which […]

Polselli Classica and Caputo Pizzeria are Italian Tipo 00 flours made for Neapolitan pizza, and they are close enough to swap: both sit near W 270, while Caputo Pizzeria carries a bit more protein and Polselli Classica tends to feel a little softer. The real decision comes down to your fermentation schedule, how your oven […]

Polselli 00 flour is a line of finely milled Italian soft wheat flours from Molino Polselli, a family mill in Arce, Italy. Classica, the W 270 bag, is a dependable, forgiving choice for Neapolitan-style pizza on medium-length ferments. The catch is that Polselli sells several 00 flours built for very different dough schedules, and grabbing […]

Polselli Classica is a W 270 Neapolitan 00 flour built for direct doughs and 8 to 10 hour rises, while Polselli Super is a W 360 high-protein 00 flour built for biga, poolish, and 24 to 26 hour Roman-style doughs. That makes the Polselli Super vs Classica 00 flour choice a scheduling decision first and […]