Learning the different types of flour & % are all a new concept to me.
What I'm reading is that a low protein flour is best for pizza!!!! Here in Mexico, I'm using an AP flour that is 10.1%, according to this pizzamaking site, that's great, is that right? I think I'm so exited!!!
The Caputo 00 Pizzeria flour is a lot different than high-gluten flour. It also has a lower protein content, 11.5-12.5%, as compared with 14.2% for the KASL high-gluten flour. The two flours can't be used interchangeably in recipes.