"drei" > wrote in message
om...
> Hi,
>
> I want to replicate the texture and consistency of real Neapolitan
> pizza crust at home by using imported Italian 00 flour. I know that
> King Arthur markets something that they say is a good imitation, but
> I've read posts that suggest that it's made from a different kind of
> wheat and am looking for the real thing.
>
> Can anyone recommend a good brand of 00 and tell me how I can obtain
> it in the US?
>
> Thanks very much.

Have you tried an Italian deli/grocery? The one I use from time to time
has it.

Graham