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"webpecker" > wrote in message
...
> On 19 Oct 2003 15:27:35 -0700, (drei) wrote:
>
> >I want to replicate the texture and consistency of real Neapolitan
> >pizza crust at home by using imported Italian 00 flour. I know that
> >King Arthur markets something that they say is a good imitation, but
> >I've read posts that suggest that it's made from a different kind of
> >wheat and am looking for the real thing.
> >
> >Can anyone recommend a good brand of 00 and tell me how I can obtain
> >it in the US?
>
> For what I'm aware, the Italian double-zero flour correnspond at your
> "cake flour", where the zero flour stands for "bread flour".
>
> However the best flour one can get in Italy for making pizza is the
> Manitoba flour (aka American flour)!
>

Hate to point this out but Manitoba is in Canada.

Graham