Tracy wrote:

> I have been using a combination of bread flour and durum which was
> working really well. The "00" dough is very relaxed after it rises.
> It does not spring back at all and produces a crust that is actually
> crispy. It might have been just a tad too crispy though. I think if
> I didn't roll it out as thin - it would have the better combination
> of crispy and chewy.

I've been told there's no point in using 00 grind unless you're going
to toss-and-spin the crust to stretch it. The idea is that the 00
flour forms long gluten chains better. If you roll the dough on a
board, you might as well use AP grind.

Of course, if you didn't pay a premium, it's academic.