so I can get double 00 flour (even during htis flour shortage), but I'm not sure it's worth the hassle given that I only can use my oven to make the pizza. Oven is gas though, and does go 550f
i've just been doing cast iron style pizza for now with all purpose flour, but would 00 really make a difference?
My local Italian grocer sells dough made with regular flour and with 00, I’ve always had better luck with the 00 stuff, seems stretchier and more resilient.
I’m a regular oven pizza maker (with a steel). I should add that I’m in Canada so our regular flour may differ from yours.
so I can get double 00 flour (even during htis flour shortage), but I'm not sure it's worth the hassle given that I only can use my oven to make the pizza. Oven is gas though, and does go 550f
i've just been doing cast iron style pizza for now with all purpose flour, but would 00 really make a difference?