Caputo 00 Pizzeria vs 00 Americana flour
I have a supply of Caputo 00 Pizzeria flour. It is good for high heat baking on my Big Green Egg. It can easily reach 800F or hotter. But I would like to bake some pizza in my home oven which maxes out @ 550F. A better flour for this would be Caputo 00 Americana flour.
Is it possible to replicate the Americana by adding diastatic malt to increase browning at lower temperature? If so, what percentage would you recommend?