Re: Molino Vigevano Vesuvio first bake

What makes this flour better? And better for what? I think better is very dependent of what we want to achieve. I have been a long time user of Caputo Pizzeria and never had any complaints, other than availability and price-tag. For Neapolitan style pizza my personal opinion is – based on experience – that weak flours sold by the Supermarket are just fine too. Long as you do not overdo it with fermentation time you do not need fancy Italian flour.

The pizza’s look great however!