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Author Topic: help with flour type.  (Read 182 times)

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Offline medo

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  • Location: Egyptian Jew @ China between Shenzhen and Guangzhou
  • I Love Pizza!
help with flour type.
« on: September 04, 2020, 10:42:05 PM »
Hello,
I am baking between 5-10 pizzas a day, most of them are NY style pizza. I am using Caputo 00flour, and my oven set to 550F. Is it ok to keep using 00 flour, or it's better to get cheaper all-purpose flour?

Offline CaptBob

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Re: help with flour type.
« Reply #1 on: September 04, 2020, 11:32:51 PM »
Try blending some bread flour with your "00". 60% bread and 40% "00" ......
Bob

Offline nickyr

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  • Location: Mountain View, CA, USA
Re: help with flour type.
« Reply #2 on: September 05, 2020, 01:18:59 AM »
Or all bread flour. Or get a 14% protein flour and itíll be REALLY good

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