I made pizza and several focaccia with this flour. Excellent texture and deep flavor. Highly recommend .
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.
My bread and pizza dough have never had such good results.
The best flour I have ever used.