Marco, regarding the Polselli, I went back to my notes from my trip to Naples last year and I do have notated that the flour costs more than double what Caputo does. This was obviously a misunderstanding on my part, but I am wondering if I have it backwards. Is it a good deal cheaper, or did I just get totally confused.
It does make sense that it would be a similar price.
For anyone interested, not much info here and some ugly looking pizza, but this is the stuff.http://www.polselli.it