The pizzeria's mix right now

If you want to test the flour that we use ourselves at the pizzeria (because if we use it, it must be really damn good?) then this is the package for you. Here you get a total of 4 kg of flour of two different types:

• 2 kg Vigevano Tramonti Oro - This is simply a real quality flour. Despite its high cost, we have used it a lot, often in 50/50 mixes with other flours, and the results have been very good. So it's definitely worth a try! (W 330-360)

• 2 kg Caputo Pizzeria - Here you get Naples' most used flour when it comes to pizzerias. So it is something that is guaranteed to work with Neapolitan pizza. The flour is of the slightly weaker variety, which makes it suitable for ordinary doughs. (W 260-270)