Just got back from visiting my friend who has a wood burning hearth oven in his back yard. We made up a bunch of pizzas, all were excellent.
We performed a side-by-side experiement by making two pizzas using different flour to see the differences.
Pizza #1 was made with Pillsbury all-purpose flour, Pizza #2 was made with Caputo Tipo "00".
The big difference between the two pizzas was the chewiness of the crust. The Caputo was much chewier and was the clear winner of the test. Believe it or not, this is my first experience with Caputo and it won't be my last (I generally use KASL for my pies).
Steve
