Flour try on package

In this sample of the package, we have collected the three flours that we used the most, because we liked them the most. It doesn't get any weirder than that. When it comes to flours - at least the good ones - there isn't always right and wrong. Instead, you have to experiment to find what suits you best. So drive hard and try these! The package contains the following:

• 2 kg Caputo Pizzeria - This flour is the most used in Naples pizzerias, which means it definitely measures up. With this flour, you can undoubtedly make great Neapolitan pizza. (W 260-270)

• 2 kg Molino Pizzuti “Costa d'Amalfi” - Costa d'Amalfi is slightly stronger than Caputo Pizzeria. This means that it is also suitable for indirect doughs such as biga, while at the same time you can get high edges with a lot of swoosh. (W 280-320)

• 2 kg Molino Piantoni Tradizionale “00 LG” - Here is the strongest flour of the three and it is suitable for long fermentation times. The idea behind the flour is that it should be used for indirect doughs or for regular doughs on very hot days, but we think it works well for both. (W 350-390)