Best flour for high heat pizza oven
I just installed a new wood-burning pizza oven – it claims the temperatures will approach 900°F. I’m wondering if there are any concerns or restrictions when it comes to choosing the flour for my pizza dough. I know there are some flours that are highly recommended for pizza as a rule – Caputo 00 for example. But I’m not sure if the extremely high heat this oven can produce calls for flour with otheir characteristics. Any insight would be appreciated. Thanks.