gtsum
Babbling Farker
- Joined
- Aug 30, 2003
- Location
- Richmond...
I too cannot find 00 locally, even the Fresh Market doesn't carry it. I got this - basically they take the BIG bags of flour, break it down into smaller bags and resell the smaller bags. Totally worth it!
It is different, its much, much softer flour/dough. It's much easier to work with when shaping, it stretches (without springing back) much easier. We make pizza about every week and a half or so, so that bag of flour lasts us a while.
This^^^
There are some who will say no need to use 00 flour when not cooking at 750 plus, but for me, the feel of the 00 flour and how it performs when used on a steel is just superior to AP flour for the kind of pies I like (neo type with light airy crumbs, soft on the inside, crunchy on the rim). I have a Blackstone (not used anymore) and thats where I started using 00 flour, but if you increase HR and aim for 4-5 minute pies and use a steel at 550-600 degrees, the results can be outstanding.
If you are more into NY style with a bit more body to the crust and able to hold more toppings, then AP or bread flour (or mix of the two) would likely be better.