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![[Level Up Real Quick] The problem with using Caputo in North America](https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo/2685535/2685535-1660268324700-b2a0266564bee.jpg "[Level Up Real Quick] The problem with using Caputo in North America")
Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its …
In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating ...