I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so far, I believe it is a very good product.
There's a thought. With your skills you cold probably make sample pies that are better than many of the shops themselves make. You'd need to study up on less esoteric fermentation methods though! However, you'd have to keep a low profile if you ever visit Napoli.
Your success would lead to a high profile job @ GM as their Neapolitan Pizza Consultant.......just dreaming for you Craig. I bet you could do it.
