On 10/11/2012 10:21 AM, Tracy wrote:

> I happened upon this recently at my produce market. I had heard it's
> good for pizza. I've been fiddling around with my pizza dough recipe and
> thought I might try it out.
>
> 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 paid $1.89 for a 2.2 pound bag, which I thought was a decent price.
>
> Does anyone have experience using this type of flour for pizza? I am
> wondering if I can cut it with bread flour (or a combination of
> wheat/and or durum) and still get the nice relaxed dough result.
>
> I generally put about 2 1/2 cups of flour in my food processor along
> with 2 tsp instant yeast and a teaspoon of salt and enough warm water to
> make a nice soft dough.

No experience to share but if it comes out crispy, I need to try it.
Thanks for the info!