All who claim seriously that normal wheat flour type 405 achieved the same results, a rejection must be given here. Even during the processing of this flour one notices the difference. The dough is immediately wonderfully elastic and can be processed well. Long proofing (at least 2-3 hours, preferably over night) the Erbegnis improved yet. With practice on a pizza stone in baked kettle grill the pizzas taste like from the bread oven of best Italian!