Thanks guys. This site is excellent! Unfortunately you have created a novice fanatic, and my wife is getting really tired of pizza. Last night I made my first dough ever (after three previous consecutive nights trying Trader Joe's premade doughs). Tasted great, although I had trouble shaping it into a circle. Sort of ended up as a distorted elementary school rectangular pizza. Here are my questions:
1) Regarding what I did last night, I used a Type "0" flour purchased from A.G. Ferrari and Sons, a Bay Area Italian market (http://www.agferrari.com/index.php/item/department/Flour/item/5833.html?sid=M97UYSBvbQUMnt4l
). Question, is this Italian flour essentially a hi-gluten flour? If not, what the heck is it, and are there recipes suitable for it? The recipe that came with the package was hard to follow. Could I use a recipe that calls for unbleached white, for example? I prefer my crusts thin and crisp, although not necessarily cracker crisp. I have a stone, peel, cook at 500 degrees, etc., etc.
2) I could not find hi-gluten flour at Whole Foods. For that matter, I couldn't find bread flour there either. They DO have something called "Gluten Flour," but when I asked the bakers there if that was similar to Hi-Gluten flour, they said they didn't know. It appears the answer is "no." Their "Gluten Flour" contains 23 grams of protein and 5 grams of carbs in one cup. Could one use this flour in a typical pizza dough recipe (if there is such a thing)?
3) I notice a lot of Sir Lancelot fanatics on these boards. So tell me, is it REALLY worth spending $14 in shipping to buy $10 worth, or 12 pounds of flour? Yes, I know it works out to be about the same price as that Type "0" flour I purchased from Ferrari.
4) I see recipes that call for 1 packet of active dry yeast. How many teaspoons or tablespoons does this come out to? I've seen some equivalents at 2 1/4 teaspoons, and a few at 1 tablespoon. Is the difference of 3/4 of a teaspoon significant?