I suffer from wheat sensitivity and missed breads. I went looking for a supplement to help with the digestion of wheat and found an article describing wheat from Italy. Read reviews and came across this product. I've had it twice recently and have NOT reacted. This is pure wheat, not modified with anything else. I recommend this if you're sensitive to gluten or wheat. NOT INTENDED FOR ALLERGIES OR CELIAC DISEASE SUFFERERS!!My sister is Gluten intolerant and I’m battling a health issue causing body inflammation. After doing some research it looked like I had to get my flour from Italy and not America and that could help us. WOW wow wow! My sister hasn’t had pizza in years besides gluten free crusts and we made this and she had absolutely zero problems with it. We can’t believe how we were both in zero discomfort the next day after eating BREAD!!!! Obsessed and worth every penny. Will be buying againMy next door neighbor told me about this. I make Chicago deep dish pizza in North Carolina for my wife and I every-other Friday night. I think King Arthur is good, but this is so good I will only use it for pizza. It comes to a crisp perfectly after 22 minutes of baking at 3,400 ft. altitude. I bake most of our whole wheat sandwich bread, but this flour is too good to waste on that.I read a lot of reviews about bugs in flour, no bugs here, I use it to make pasta, and it works and tastes great. This is my new goto flour.1tsp 1 tbs salt, 1 tsp 1 tbd yeast, 4 cups all purpose flour, 2 1/2 Amito Italian dough flour, 3 cups warm water. Nice crunch on bottom and crust & light and airy with everything bite.Nice crust made with this flour. My first attempt making NY style pizza and it went really well. My husband said it was better than takeout pizza from main chains and comparable to other NY style pizza restaurants. I would buy this flour again.I read that European flour has wayyyyyy less gluten and many gluten intolerant people do better with that. I can’t speak to whether that’s true. However, I can see that it’s significantly less gummy and feels like moon dough. It has a better taste than bleached flour purchased in America. I prepared pizza two nights in a row, the first with regular flour and second night with this flour. It was SIGNIFICANTLY better with this flour. I don’t bake a ton, so the cost isn’t prohibitive. However, it’s 15x more expensive than what I can get from Walmart with American flour. I’ll be looking for a cheaper alternative but using this until I find it.Made pizza dough and it was very good. Turned out to perfect thin crust style pizza. Very tasty.