Cross-checks on the best Italian wheat has resulted in a high-quality mixture, from which we have obtained a flour promoted by the policy document of the Verace Pizza Napoletana Association as the ideal flour for the Neapolitan pizza with a high crust and a soft and light dough. When baked at 400/450 degrees Celsius for 90 seconds, Smorfia® offers the best alveolation of the crust and lightness of the dough.