What is your go to 00 flour?

[PizzaRyan]

I have used what I can find at local specialty markets including Caputo 00. Is there a flour that I should be using?

[Pizza_Not_War]

Mostly buy Central Milling 00 reinforced.

[scott r]

I love that one... plain old caputo pizzeria or polselli blue both great too. 

[02ebz06]

Only one that I have locally (that I know of) is Caputo Blue Pizzeria Flour, so that iswhat I use.

[scott r]

There is nothing wrong with that flour.  I bought my first bag in years recently and pizzas are better than I remembered. 

[TXCraig1]

A good quality AP flour will work just as well as '00' for most folks. Try both malted or unmalted (both are widely available) to see what works best for you.

[Rolls]

Usually Farina Pizzuti or Polselli, but I'm always sampling new 00 flours, which are widely available around here.


Rolls

[wotavidone]

I use Gaganis Bros 00 flour, mostly.
It is an Australian flour, it is 10% protein at packed moisture, which makes it about 11.5% dry basis.
Works great, I haven't had access to a lot of Italian 00 flours, but this compares very favourably to the ones I have used.

Having said that, I don't generally consider the flour to be the limiting factor in making good pizzas.
Within reason, of course. (Trust me, Atta whole wheat flour makes great chapatis but crap pizza dough.)

I have had satisfying results using the house brand flour from the local Aldi supermarket.
A locally produced Australian, 10% protein at packed moisture, wheat flour. Unbleached, unmalted.
With care, a 60-90 second woodfired Margherita is doable.