What is the primary benefit of using 00 flour again?
I have just finished baking a couple of test pies (was practicing oven heat management) using the 365 all purpose flour from whole foods. Visually, the pie puffed up and almost had the same leoparding as the caputo 00 doughs I have been using the past few weekends. The crust was open and the texture of the crust was airy and very soft. The flavor, though, was not as sweet as the caputo.
Are we using the Caputo 00 flour just for the flavor? I don't see any radical difference as far as texture or appearance between the relatively cheap 365 all purpose flour vs the Caputo flour. Or maybe, I still am lacking in experience and skill that I haven't extracted the full potential out of the 00 flour.