On Thu, 27 Jun 2013 09:53:08 +0200, "ViLco" > wrote:

> 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 use 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.

Thanks! I haven't heard that before, or if I have - it didn't
"stick". Reading material on pizza over here and what we hear about
the Associazione Vera Pizza Napoletana rules, point us toward the rare
and mysterious 00 flour... although what I've read this morning hasn't
been as enthusiastic about 00 as what I've read in the past.
http://pizza.about.com/od/PizzaBasic...izza-Dough.htm
http://www.fornobravo.com/forum/f10/...eight-691.html

Here is a quote from an article in the NYT
http://www.nytimes.com/2010/05/19/di...d=1&ref=dining

[ Italian 00 flour is considered “soft” — low in the proteins called
glutens that give dough its elasticity, like the flour used in the
thin and supple Naples-style pizzas so popular in New York. Only I
discovered that things aren’t so simple.

The 00 designation refers to how finely the flour is milled, not the
protein content. Some 00 flours are around 7 percent proteins, others
are 11 percent or higher. (By comparison, all-purpose flour is around
11 percent.)

While many pizzaioli consider the ideal 00 pizza flour to have 8 to 10
percent protein, there’s no sure way to tell from the bag, although
some brands, like King Arthur Flour and Divella, post the percentages
on their Web sites. ]

In any case, I'm not the only one with a "meh" attitude. It seems 00
works better in a commercial or wood fired pizza oven vs home oven.
http://www.seriouseats.com/talk/2011...-00-flour.html

The 00 flour I buy comes in bulk - so I have no idea what the brand or
gluten content is, I only know it's organic. I'm thinking maybe I
should move on and give semolina a try next.

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