Making a Margherita pizza with new flour.

[@ThePizzaGuyJon]

Have you tried this flour?

[@anthonyfarone420]

I have have used this flour and it’s really good

[@ThePizzaGuyJon]

Awesome, it’s a good flour.

[@dnyo]

This looks fit

[@ThePizzaGuyJon]

Thanks.

[@alge3399]

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. 😁 🌱

[@user-et3kk4tn4s]

how do you like the flour compared to lets Caputo chefs or Nuvola?

[@ThePizzaGuyJon]

I don’t remember to much about the Nuvola but I think they work differently for different dough type.

[@facundosartori9751]

Flour !!!

[@ThePizzaGuyJon]

Coming soon.

[@eliog5388]

Good flour just a little expensive

[@ThePizzaGuyJon]

Yeah I agree. I wonder why it’s so expensive.

[@TakeNoneForTheTeam]

"Flower"... ha!

[@ThePizzaGuyJon]

😂😂

[@Chillyvibes718]

Flour

[@ThePizzaGuyJon]

👏🏽

[@TheQwiksn95]

Dough recipe

[@ThePizzaGuyJon]

Keep an eye out for it.

[@JoeyWafers]

Nahhh, if i could do this i be making pizzas everyday

[@ThePizzaGuyJon]

I wish I could do it everyday.

[@jencrites1791]

Dough

[@jencrites1791]

Oops I mean Flour 😊

[@ThePizzaGuyJon]

😂😂