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DuBloedeSauDu
Never seen it. What are the technical specs?
Bearman71
Tag for future info
cestlavie88
I have used it! I bought it once from a restaurant supply store and it’s what I began making pies with. I loved it tbh. But I had just begun making pizza and didn’t have the education I have now so I don’t remember much criticisms bc I wouldn’t have been able really to articulate myself back then. But I did really like that flour.
tomatocrazzie
I use this and have bought 100’s of pounds over the past few years. Good, consistent quality, and excellent value compared to buying flour in 5# bags.
branded
Give it a go, it’s got enough protein.
StuPodasso
I’ve used it in my residential oven on ceramic pizza stone and it worked out well.
7 Comments
Hello /u/bigbeezer710!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
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– [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
Never seen it. What are the technical specs?
Tag for future info
I have used it! I bought it once from a restaurant supply store and it’s what I began making pies with. I loved it tbh. But I had just begun making pizza and didn’t have the education I have now so I don’t remember much criticisms bc I wouldn’t have been able really to articulate myself back then. But I did really like that flour.
I use this and have bought 100’s of pounds over the past few years. Good, consistent quality, and excellent value compared to buying flour in 5# bags.
Give it a go, it’s got enough protein.
I’ve used it in my residential oven on ceramic pizza stone and it worked out well.