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I've worked through 25kg of Blue Caputo https://www.adimaria.co.uk/caputo-wheat-flour-pizzeria-00-25kg
I've had good ones and bad ones which haven't risen at all. Sometimes with what feels like no rhyme or reason
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Which shop are you getting flour from?
rj
lynx
@aggi
Recent pizzas have been a bit average but I think it's because I keep just picking random 00 flour (local shop has about 15 different varieties of it) rather than sticking with one. Last one I used definitely made a wetter dough than usual even with the same proportions.
What do people tend to use, pictures would be useful as loads of the names are very similar? Looking more for beginner level rather than tricky to handle stuff. Cheers.