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Has anybody heard of or used the King Arthur Flour Company's Italian-Style Flour? It has virtually the same properties of Caputo- and pretty much all other brands of Italian 00 Type flour sold online. It has a protein level of only 8.5%, making it an ideal flour for making a vera pizza napoletana.
OK - how about Spadoni?Has anyone ever checked it out or seen it used in Italy? www.molinospadoni.it