Adapting crust recipe from AP to 00
Would you expect to substitute an equal volume or weight of Italian 00 pizza flour for AP in a recipe? Or expect to need adjustment? As it's finer, I'd think maybe there is more weight of 00 per cup compared to AP?
Was thinking of trying Floyd's pizza crust recipe, but it's in cups and for AP, and I wanted to try the 00 flour I picked up. Pizza recipes in FWSY give weight, but are also for AP and I'd like to know generally if equal weight substitution should be expected to work.
Thanks for any input!