With the help of a wood fired oven, this crust will produce a soft, tender bottom and bubbles in its cornicione that is essential for Neapolitan pizza. To make an award-winning dough, mix this flour with neapolitan yeast, water, and salt and knead by hand or with a mixer on low-speed. Then, once your toppings are in place, cook by a wood fired, gas, or electric oven at 700 - 1000 degrees Fahrenheit for no longer than 90 seconds to achieve the classically delicious Neapolitan crust. With this flour, you can bring the taste of Italy to your customers in the comfort of your Italian restaurant or pizzeria!