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@metrocammell
We use caputo flour. But to be honest any flour "00" would do the job. Try to use fresh yeast, polish deli sells it. The recipe for our piZza is (well, this is our secret!)
1lt of water
1.75kg flour
55g salt
0.05 yeast
But the secret is not the recipe, but the rising, which is 24 hrs. Any doubts contact me on pasquale@santamariapizzeria.com