On 6/25/2013 3:31 PM, sf wrote:
> On Tue, 25 Jun 2013 13:52:35 -0400, jmcquown >
> wrote:
>
>> I've made pizza dough quite successfully using all-purpose flour.
>> Thick crust, thin crust. AP works for me.
>
> Me too. I've made pizza dough with unadulterated 00 twice, the second
> time was more successful than the first - but I still prefer the
> results I get with AP.
>
We have a New York style pizzeria nearby that sells freshly made dough
balls for about $4 - at that price I can't find much reason to make my own.