I've been using KA bread flour, Harvest King and 20% farro along with sourdough culture and it performs reliably, but my
pizzaiolo sensei from Modena shared a recipe using just ADY and a 30 hour bulk cold fermentation followed by balling and a few hours RT fermentation. He asked me to find Pivetti Girasole flour but it doesn't seem readily available. Some users here have used the Pivetti Mimosa. Anyone know how to get the Girasole? I'm in So. Cal.