Has anyone tried Molino Polselli's 00 Neapolitan Style Flour?
This is a top shelf artisan flour and what makes it so is their unique milling process. Unlike your standard 00 Flour they mill only the heart of the wheat grain giving you a much purer product. The process gives the flour a very distinct velvety/airy touch. You will notice the difference in quality before you even put the pizza in the oven.
Once out of the oven and you take your first bite you will notice how light the dough is. Its nothing like you have ever had using any other product.
Ask any Neapolitan from Italy what the most important characteristic of a good Neapolitan pizza is and 9 out of 10 will tell you that the pizza has to sit lightly in your stomach after you eat it. This flour gives you exactly that. Although you may think its a strange way of gauging pizza quality, they have been doing it for decades.