I recently stumbled across some "Granoro "OO" Farina" flour at a restaurant suppply near my home. It yielded the most stellar italian thin crust I've ever made. A friend of mine owns a pizzeria in Emiglia-Romagna. I've had many conversations with her pizzaiolo and have watched his work for hours. Duplicating that texture and quality is not easy, but this flour is a HUGE advantage!
