Ok, I just ordered a bag of Caputo Pizzeria Blue Label 00 flour because of several posts and articles Iíve read claiming this makes the best pizza. I probably should have researched it a little more though because I just came across an article saying pizzas made with this flour is best made in a wood burning oven at high heat for only 90 seconds but IF used in a regular home oven (500 degree, 8 minutes) it should be mixed with regular flour. It did not, however, say why or what proportions or which flour to mix with. I would like to make a Neapolitan style pizza but I only have a regular electric home oven. So my questions are:
1. Has anyone made a Neapolitan style pizza in a home oven using 100% Caputo 00 flour and what were the results?
2. Has anyone made a Neapolitan style pizza in a home oven using a mixture of Caputo 00 Blue Label and other flours and if so what ratio and which other flour(s) were used.
3. WHY is it recommended to use a mixture of flours for home ovens?
4. Did I mess up and order the wrong flour?
I had to order this flour on-line and even though the flour itself was not expensive when you add in the shipping cost in it just became a very expensive bag of flour so I donít want to mess this up. Thanks for any info.