February 8, 2017 - 8:59am
Experienced pizzamakers: What's the best flour for SD pizza in conventional oven.
I've got all the books. I know how to make Tartine bread. I learned how to make SD pizza in a wood-fired oven (we used Caputo Blue 00).
At home I have an electric oven (pizza stone) that goes up to 550. I am currently reading Ken Forkish's book "The Elements of PIzza" in which he calls for High-Protein Bread Flour in his "Overnight Levain Pizza Dough".
He suggests substituting AP or 00. What have you all discovered about the type of flour used for a pizza in a conventional oven?
Thanks!