Legal definitions aside, I'm curious to hear the reasons why 00 flour is so essential to making Neapolitan pizza. I've tried a number of different 00 flours including the ubiquitous Caputo Pizzeria. All were wildly different in flavor, protein levels + gluten and so on.
So I'm not sure I see anything specific about 00 that makes it the quintessential Neapolitan flour.
I know some folks have speculated that it's a combination of the high heat from a Neapolitan WFO and 00 flour that makes Neapolitan pizza special.If so, what characteristic of 00 flour is responsible for this? Is it the level of starch damage during milling? Is it the wheat variety...I'll say again I've observed a fair degree of variation in 00 flours I've come across.