Pizzeria's mix right now

If you want to try the flour that we use ourselves at the pizzeria (because if we use it, it must be really damn good, right?) then this package is 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 is definitely worth trying! (W 330-360) 

• 2 kg Caputo Pizzeria - Here you get Naples' most used flour when it comes to pizzerias. It is something that is guaranteed to work for Neapolitan pizza. The flour is a bit on the weaker side, which makes it suitable for regular doughs. (W 260-270)