Use This La Romana 0 Pizza Flour To Make Gourmet Roman-Style Pizza! This Flour Can Be Used In Any Recipe Calling For High Protein Flour, But It Was Created Especially For Use In Roman-Style Pizzas With Crunchy ”Scrocchiarella” Crusts. It Works Nicely In Italian Dishes Like Calzones And Stromboli, As Well As Focaccia And Other Breads. This Fine-Textured Flour Made From Soft Wheat Is Perfect For Baking Pizza Crust Because It Is Ground To Precise 0 Standards! Polselli Grinds Their Grain Slowly And Traditionally In Order To Achieve The Best Yield And Water Absorption. To Create An Extra-Chewy Pizza Crust With A Hearty Bite, This Flour Is Created From A Blend Of European And Italian Wheat Varietals That Are Hand-Selected For Their High Protein And Gluten Content.