I got this flour from a local deli the other day. The raw flour had a sweet aroma unlike any other flour I have tried. Maybe the closest to this sweet smell is the Mulino Marino Buratto flour although they perform very differently.
I mixed it 50/50 with Caputo Pizzeria although I will push it to 100% next time given the very good result I got from the 50/50 mix. The flavor was excellent with a sweet, nutty flavor. The finished pie had the same level of tenderness as a 100% Caputo and stayed tender even after a couple of hours at room temp.
50% Caputo Pizzeria
50% Petra 3
0.1% Cake yeast
Hand mixed/kneaded. 2 hr bulk, 24 hrs balled.