00 High Gluten?

[Jet_deck]

I have this flour, with a w=350 and a protein content of 14%.  Is a protein content of 14% in Italy, the same as 14% protein here in the US?  I'm asking because I keep cutting 50% AP with it to bring the protein down.  Maybe I am doing this in error.  Thanks in advance.

>>>> http://www.molinosoncinicesare.com/products/farina-per-pizza.php?lang=it<<<<<<

[andreguidon]

that looks like great flour for pizza in teglia... what kind of pizza you are using it for ?

for pizza in teglia this is a great video so you could see the dough texture..

<a href="http://www.youtube.com/watch?v=24RY9Zc5Ldo" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=24RY9Zc5Ldo</a>

[Jet_deck]

Andre, thank you for the suggested use of the flour.  I have used it in every pizza that I have made that called for '00' flour, which include the best and the worst I have made.

The latest information that I could find for comparison comes from 2006.  Found here: http://www.pizzamaking.com/forum/index.php/topic,2951.msg25328.html#msg25328

They say the Eskimoes have a thousand words for snow.  I would bet that the Italians have a thousand ways to mill and market flour.

[andreguidon]

I think you could also make a long fermentation neapolitan dough, the higher protein and W will hold the dough tighter for a longer time.