On Tue, 25 Jun 2013 19:33:00 -0400, jmcquown >
wrote:

> On 6/25/2013 5:31 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.
> >
> I don't make enough dough, pizza or otherwise, to invest in special
> types of flour. I never bought "cake flour", either. I just sifted AP
> flour. What worked for grandma seems to work just fine for me.
>
I don't know about you, but 00 flour wasn't available at my grocery
stores until very recently (I could find it elsewhere, but that's not
the point). My point is that it's not widely available.

In any case, we agree that we like the crust our AP produces.


--
Food is an important part of a balanced diet.