A tad off topic, but I had the pleasure of spending a few days with Cristian Zaghini the chief instructor of Pizza University in Italy. A little trick that he taught me about pizza in teglia is to mix 10% Soy Flour, 10% Rice Flour, & 10% Semola with a strong 00 to get the Teglia blend. I used to use Molino Iaquone for teglia which was pretty expensive at around $55/25kg bag. The mix that he taught me works as good if not better. Caputo cannot take the hydration required for teglia so I use a strong Manitoba flour instead.