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Interesting, wonder what the 00 has that makes it more stretchy. That's the problem I have is stretching it out, kneed after kneed if I go real thin it seems to get holes.
Trying to decide if it's worth ordering 5lbs (2.2kg) for $18. the flour itself is $8, but shipping is $10 ... from Petaluma, which normally is a nice drive from SF except we're not allowed to drive really.
Forget getting 00 in SF atm, I managed to get bread flour from my local bakery though!
Kirth
danb
chrisbmx116
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.