The Pizza Flour Debate

Against my better judgement, I decided to try a flour OTHER than Caputo 00 flour (touted as “The Chef’s Flour”) for my pizza dough, and was blown away by the results!!

Ever since I started my recent pasta and pizza journey (obsession), I’ve been told time and time again by veterans to use 00 flour. All the research I’ve done points to 00 flour because of the way it’s milled, making it “superfine” with a protein content that is “perfect” for pizza and pasta dough. But I’ve also read a lot that people swear by the brand King Arthur. Today, as a last minute impulse buy, I grabbed a small bag of King Arthur Unbleached Bread Flour. Also, against my better judgement, I decided to only let it proof for about 30 mins instead of overnight, like I prefer… The end product was the lightest, fluffiest crust with beautiful air pockets. The bottom came out nice and crisp. It was damn near perfect for the mediocre oven and pizza stone I have to work with.

I’ve done a little research post-awesome King Arthur Unbleached Bread Flour pizza and found that people say that if you don’t have a true pizza oven that gets as hot as eternal flames of Hades, then 00 flour really isn’t all it’s cracked up to be in regards to pizza dough. I will say that when it comes to pasta, in a pinch, go ahead an use all purpose, but if you’ve got 00, use 00. But after tonight, I think I’ll be sticking with the venerable King Arthur when it comes to my pizzas.

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