Just the other day I recieved a 5 kilo bag of Skura, from Atalanta corp., through the auspices of my friend Domenico Bianco. Antonino Esposito who developed it for Molino Pivetti uses it to make pizza nera, with the smokey toasted grano arso.  Skura is a  a mixture of "00", semola rimacinata, and grano arso a toasted wheat from Puglia. I've tried some bread and even croissants with it so far, a learning curve to understand the properties and first there was pizza! Success's and failures will be shared!