A while back i picked up a couple bags of caputo 00 flour but i've since read that it's only really suited to higher temperature ovens, so it's sat in the cupboard unused.
I wonder what affect it would have mixing some in with my regular pizza flour (allinsons strong white bread flour)
What percentage of mix would be worth attempting? and is it even worth messing with? would i notice any difference in the final crust?
Any input would be appreciated!