Reply to "Making pizza at home, thin crust NY style"

Yeah - I forgot about that thread. Not sure if I should add to it or not - lots more experiments and info over the past few years.

The two things to keep in mind about 00 flour is that because of its smaller grain size, it absorbs water differently and burns more quickly in your oven. Overall flavor isn't much different - that depends a lot more on your ferments and your yeast. I've even made 00 flour by swirling KA flour in the blender for a while. No idea what the result was in terms of engineering specs.

 

 

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