Marra Forni Neapolitan

“You probably should not buy 50lb of flour if you don’t have strong opinions on this yourself. Depends somewhat what style of pizza (and also French bread) you’re making. The ideal flour to make, say, Neapolitan crust is not the ideal to make baguettes. You can make some pretty good compromises, but you really really should start small before buying a commercial quantity of flour if this is your level of knowledge. Test some stuff out and decide what you want to go big on.”