The ratio behind the all important pizza dough we used in Italy was 80% 00 flour and 20% 0 flour. The 00 flour we used was either ‘Farina’ (which literally means meal or flour in Latin) or ‘Barilla’. 00 is highly refined and talcum powder soft, it is often used for pastries and cakes and rises more than other flours. For the 0 flour we used ‘Manitoba’ which is named after it’s place of origin in Canada. 0 flour is elastic and glutinous, it’s considered a strong flour and is great for bread making. The cooked pizza dough was delicious so hopefully we can find ourselves a good supplier in Melbourne to deliver our Farina and Manitoba flour!