Not yet.. Have you tried Caputo Manitoba Oro 0 flour? I have half of a 11lb bag left and its the best Caputo flour next to Caputo Pizzeria flour. It can handle high hydration and is very strong. Gets a super puffy cornicione!... Ohhh yeah pizza looks great! I also put basil before and after cooking. 😁 🌱
how do you like the flour compared to lets Caputo chefs or Nuvola?
I don’t remember to much about the Nuvola but I think they work differently for different dough type.
Have you tried this flour?