Best strength of flour for sourdough pizza

[Elchimi]

Would you recommend a stronger flour (
High gluten or high W value) or just a regular 00 or AP for a 12-18h RT (68F) sourdough fermentation?
I wanna use 5-7% active Lievito Madre
Thanks all.

[Pizza_Not_War]

I make Focaccia every week. Overnight sd ferment @ room temperature. 00 reinforced 13+% works best, 12.7 KABF is very good. All purpose is too weak for my purposes, tastes great but a little too soft of a crumb for me.

[Elchimi]

I got an organic 13.2% unmalted and some Kyrol 14.2% malted at home. I guess I’ll try 3 balls of each. How much starter do you use?

[Pizza_Not_War]

Approx 9-10% of flour weight. Not real important in my recipe as I can just let it ferment longer or shorter.

[Elchimi]

Here we go!
After 12h the dough was underdeveloped, I made some biscuits for the kids.
After 24h the dough looks just right!
Let’s go