Being made in Italy is very important, because I am assured to get unadulterated, no improved, unbleached & without glyphosate in my flour. This makes my pizza healthy & strong for my Totoven (Italian pizza oven)
A long ferment with this flour creates delicious flatbread dough. I start in a 100 degree f oven for a couple hours, overnight at room temperature( about 65 f ) then to the cold fridge and the stuff gets better by the day. I knead just a bit at first, after the overnight I can shape it into a nice dough in just a minute, as the ferment has done all the work for me. Then I usually take out a chunk most days for a flatbread. The same stuff makes a nice baguette; I just put dough on a baguette form, rise it again, then bake at about 425 F. I use caputo yeast, cento sicilian sea salt, and distilled water. With those qualitiy ingredients the breads taste great (to me), even though I have close to zero baking experience. Also works great in scone and crumpets, even though those are quickly made and involve little fermentation.
I bought this flour after watching a couple making pizza and bread on YouTube. The wife was Italian and said for the best bread, to buy 00 15% protein Italian flour, as it has zero pesticides and is non-gmo. I'm half English and make my bread, as I want to know what's in it. I've made 4 loaves, two using another Italian flour, two with the Manitaly. Best bread results I've ever had. My Englist Soft White Sandwich Loaf is light and fluffy. My son loved it. I've given out your website to multiple people. Your prices are much cheaper than Amazon. One very happy Mum and son. I have a photo if you would like of my last loaf.
The best flour I have ever used.
Ordered hard to find Italian flour and it was in great condition and delivered in the amount of time as my dough ferments