Cross‑comparative tests of the finest Italian wheats led to the creation of a unique blend. Before entering the market, Smorfia went through a long process of approvals and internal testing. Following the initial laboratory research phase, practical trials carried out by our expert team, international pizza masters, and extensive hands‑on experience confirmed Smorfia as the ideal flour for Neapolitan pizza. With a strength of W290, the flour requires approximately 60–65% hydration. Baked at 400–450°C for 90 seconds, it delivers the best results in terms of an airy crust and a light dough.