The last time I made pizza I had a friend over. As an appetizer he brought this great proscuitto that he gets from Bella Napoli, his favorite Italian grocer. At his advice, I went there. I usually go to Caroli's but I decided to try his. The new place didn't have near the selection of Caroli's but I did find some Colavita Farina di Grando Tenero Tipo '00'. Has anyone ever made pizza using that flour?
I am making some pizzas tomorrow and I just found out about another guest so I am planning on adding another pizza with the new flour. I'll have to do a room temp rise for logistical reasons. Any suggestions?