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Capone has it. Sort of pricey. Over 6 dollars for a 5 pound bag, if I remember correctly. On a side note, I tried it for pizza making (they also have another flour for pasta making) and frankly wasn't blow away by the difference from regular run of the mill stuff. nothing really stood out, in fact my gf said that regular flour produced a better crust. i make a lot of pizza every month and would make the switch despite the cost if i thought it was worth it. i think this is all part of the neopolitian (sp?) craze which is reaching demented status, mainly because most of us aren't making 2 minute pizzas in ovens cranking out 700-800 degrees
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