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On 19 Oct 2003 15:27:35 -0700, (drei) wrote:

>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?

For what I'm aware, the Italian double-zero flour correnspond at your
"cake flour", where the zero flour stands for "bread flour".

However the best flour one can get in Italy for making pizza is the
Manitoba flour (aka American flour)!