drei wrote:

>Hi,
>
>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?
> =20
>

Tipo 00 flour does not tell you much, except mostly low gluten flour.

Every mill in Italy has several, including household use.

Mostly like our pastry flour.

Check the http://www.theartisan.net/ they should have a treatise on=20
flours, including italian.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20