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thanks for your reply. i know i was a little vague in my question. by gourmet , i meant made like most of us here in france for example, small artisan , but delicious topping either cooked before mixed with great sauces and cheeses , etc… for prices, what do you call gourmet prices. i know there...

i am still in europe . debating to whether or not to come back and open up in the us a small pizza artisan location. specifically az or nevada because of the climate and lung condition. my partner needs dry and sunny. anyway. i realize what is happening in the us with economy. and the spending...

i am still in europe . debating to wether or not to come back and open up in the us a small pizza artisan location. specifically az or nevada because ot the climate. my partner needs dry and sunny. anyway. i realize what is happening in the us with economy. and the spending cutting back. being...

where can i find an american or canadian flour like manitoban with its own gluten , not enriched , closed to a 00, and with a w strength of 300 to 400. let me know if you can help as i won’t settle for less quality . thanks caputo or others italians way expensive location nevada and arizona.

i am back from europe and planing on opening a pizza shop. but i am used to flour like pasini, manitoba , caputo. they seem very pricey here in the usa. i am looking to find a list of the best flout for pizza similar to the one in italy, with a 00 and a high w of 300 -350 really need to know ...

i am coming back to the usa from europe . having worked with the best , i was used to use italian flours. now coming back to the usa to open a retail pizza store and seeing expensive price for caputo, pasini etc… i wanted to know if you could suggest, whether it is from canada or here in the...