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 . as i want to stay away from enriched or gluten added flour and hopin to pay less than i would pay for italian flours , still with a distinct taste .
can you help. thanks

Hi Gluten Pillsbury or Kyrol:)