Thanks, Marie, now why didn't I see that? That's a simple solution. I
made such wonderful pizza from Peter Reinhart's, "The Bread Maker's
Apprentice" that was so light and bubbly and delicious. The dough was so
supple and stretched so easily. I wonder if 00 flour could be any
lighter. I would like to try and have an order ready for King Arthur
anyhow.

Thanks for your help.

Doreen
in Northern Minnesota

ML HUMMINGBIRD wrote:

> Doreen I am showing you what is in King Arthur site about 00 flour.
>
>
> Italian-Style Flour
> Our American clone of Italian 00 flour is perfect for pizza, focaccia,
> and grissini.
>
> # Makes an extremely supple, extensible dough.
> # Ideal for light-as-air, tender pizza and other flatbreads.
> # Try it for pasta, too!
> # 8.5% protein.