sf wrote:

> I have simply because I can. Back when I started making pizza dough
> at home, I experimented with bread flour alone and in combination with
> AP. I decided that I couldn't tell the difference between all bread
> flour and all AP (or any combination in between), so why bother? With
> 00, there's a difference and I don't like it so far. It could be that
> I'm not using as much oil as usual - so I will make sure I more the
> next time around. So far, the result is way too crackerlike for me.

In fact 00 isn't intended for pizza or focaccia: for these preparations the
best is 0, which is almost equivalent to AP. 00 flour is perfect for cakes.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin