A flour that is extremely popular among fine pizza bakers in Naples. Everyone who uses it, especially Biga pizza bakers, is very convinced of the flour's capacity. The flour is more expensive than all other flours, but then it is stone malt and the whole ballet. We've been using the flour for a couple of weeks with very promising results, but we don't dare write geek info yet. We have to try some more first.
5037 is Petra's top of the line flour according to them. You can try it and see if you agree.
W is at 320-340