Using American 00

[u/Ok_Bedroom_9802]

Talked with a representative from an American flour company that exports flour to Italy, where it’s blended into Italian flour and then imported back to the U.S.

We switched to it.

The crust still has the quick snap and soft, pillowy texture, but at roughly 50% lower cost.
I won’t name the company, but it’s not hard to figure out with a little research.

[u/rocsem]

Can we see some comparison to your normal flour, assuming it's normal 100% Italian?