I decided to experiment a bit, so I just tried using 00 flour for a New York pizza, and I have some observations I'd like to make. Maybe someone can tell me if I'm right or wrong on these....
1. 00 flour alone is NOT a good flour to use for a New York pizza. The crust came out very thin (too thin), and didn't quite taste like a NY pizza (I use a pizza stone). Also, it didn't seem to rise very well, even though I left it in the fridge overnight for one crust, and over two nights for another crust. Neither rose very much at all, despite the fact I used the same amount of yeast I've used in my previous NY pizza dough recipe (a standard one--3 cups flour, 1 cup warm water, 1 tsp yeast, 1 tsp salt, etc).
2. 00 flour would be a VERY good flour to use for an "Italian-style thin crust" pizza. That's what mine came out as.
3. If I combine the 00 flour with some all-purpose flour, that might make a better NY pizza crust. Perhaps a 50:50 ratio? Or 1 cup 00, 2 cups all-purpose? I'll have to see.
4. For anyone who hasn't played with it yet, know this: the 00 flour dough is VERY sticky and VERY stretchy. Normally the recipe I use is enough to make my dough just to the point where it's not sticky anymore. With the 00 flour, I found that even using more than I usually do, I still could barely get the dough off my hands.
Any comments/suggestions on my observations?