I didn't want to post this subject at first as I know there are many 00 flour supporters and I worried that I might get flamed
But since my post is based on facts and results, I guess it's worth reporting. Oh yeah, someone we know encouraged me to do so also
During my experimentation to achieve the desired Neapolitan dough, I've been practicing using a local AP flour in my country (Kuwait) because we don't have local suppliers for 00 flour. I've been treating it exactly like members are treating 00 flour. The reason I picked this flour and the reason I'm treating it like 00 flour is because it's weaker that American AP flour, yet stronger than pastry flour and finely milled.
You can find my current procedure here http://www.pizzamaking.com/forum/index.php/topic,861.msg72120.html#msg72120
Anyways, my pizzas are turning out great. Actually they look very authentic and I love how they taste. I always wanted to take pictures of my latest pizzas and post them for you guys but I haven't reached the point yet to think of anything else other than eating pizzas when they're out of the oven
So now that I've been making consistent dough, I decided to take it to the next level and try caputo 00 flour. I had to order it online and with the shipping rate, it's one hell of an expensive pizza! But hey, gotta try the caputo 00 at least once to benchmark my product.
I used it with the same recipe and these are my observations:
1- During stretching the dough balls, it felt very very much the same as the AP flour I used except that it was slightly stronger and I believe that is due to the different qualities/properties of the gluten.
2- The pies turned out looking exactly the same.
3- The crust was a little more on the chewy side comparing to the AP flour.
4- Flavor was exactly the same! but I liked the extra fluffiness of the AP flour.
To me the conclusion had to be one of the two following possibilities:
either 1- The AP flour I've been using is already very similar to caputo 00 flour!
or 2- I have not used the caputo 00 properly but I highly doubt this possibility as the recipe I'm using is very suitable for it and the pizzas turned out just great but not as anticipated with my high expectations for the 00 flour.
I'd really appreciate it if you guys would throw in some ideas as I still cannot accept the fact that my less than $1 local AP flour is very identical to the caputo that I've been preparing myself for!