I use my grill and a rack and stone to cook, haven't purchased a good thermometer to measure all the oven and stone temps, but the internal guage with the stone is at 750+
I purchased some 00 the other day and made my first batch -- cooked it 3-4 minutes which was probably too long because it had dark black spotting instead of a desired light/dark grey spotting. It was still really good, but slightly chewy and crunchy instead of light and crispy with a hint of chewy. Well that's my description from the great pizzas I ate in Naples
The 00 I have is Antico Molino Caputo, Farina, di grano tenero, Tipo "00"
Is 100% Caputo okay, or should I modify with a 90/10 ratio of Caputo and a bread or all purpose flour, respectively
Attached are pics of my pie with 100% Caputo 00