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00 Flour for Pizza

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JMCXL
JMCXL Posts: 1,524
in EggHead Forum
Was reading some past post about flour for pizza dough.  I see the reference to 00 flour and how that's the best. But, I also see a mention that not all 00 four is equal  (protein levels i think).  I am looking to make pizza this weekend for the wife - she is returning from a 12 day business trip. I love making pizza and was to try my hand a dough (for the second time). thanks for any feedback 
Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

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  • jbreed
    jbreed Posts: 98
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    i'm no expert on flour proteins however I have tried store made pizza dough, regular flour dough (made at home) and the Caputo dough (made at home).  For me the 00 Caputo dough is more springy and does not burn the bottom as easy.  I make 18inchers (3-4 at a time).  Get mine online from http://brickovenbaker.com in the blue bag.  Great idea to make mama some food when she gets home!

    Castle Rock, CO - always a Husker
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  • jlsm
    jlsm Posts: 1,011
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    If you can't easily get 00, don't sweat it. I don't think it makes much diff at our temperatures. Do check your local grocery store, though. Mine handles it. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • JMCXL
    JMCXL Posts: 1,524
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    jlsm said:
    If you can't easily get 00, don't sweat it. I don't think it makes much diff at our temperatures. Do check your local grocery store, though. Mine handles it. 
    What do you mean at our temps?
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • EggMcMic
    EggMcMic Posts: 340
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    I make my own dough but I use bread flour. I use the 72-hour pizza dough method which I have found to work really well. I cook at about 550-600 degrees and have produced some really nice crusts. I looked at my grocery store for OO but didn't see it so I haven't tried it.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • jbreed
    jbreed Posts: 98
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    JMCXL said:
    jlsm said:
    If you can't easily get 00, don't sweat it. I don't think it makes much diff at our temperatures. Do check your local grocery store, though. Mine handles it. 
    What do you mean at our temps?

    good point - I'm cooking with altitude.  I'm sure it makes a difference in something....
    Castle Rock, CO - always a Husker
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  • EmandMsDad
    EmandMsDad Posts: 10
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    One of the things you'll find with 00 is that it won't brown below about 550f. I do mine at bout 650 dome and 750 stone when possible.  Seems to be just about right for a 4-5 minute pizza
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  • jlsm
    jlsm Posts: 1,011
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    Commercial pizza ovens run 800 to 1000 degrees. Most folks on the forum cook their pizza at 600 or so. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Some commercial pizza ovens run 800-1000º. Others run at lower temps.  All depends on what the pizza maker wants to do.  Also remember that a lot of commercial pizza ovens have metal decks, so heat transfer is different than stone.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited September 2016
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    jlsm said:
    Commercial pizza ovens run 800 to 1000 degrees. Most folks on the forum cook their pizza at 600 or so. 
    @jlsm Why do you say that?^^^^
    The only "ovens" I see that run those temps are traditional true WFO. FWIW 90%+ use Middleby Marshall conveyor style PS 570 double stack OR Marsal brick oven with brick floor and refractory ceiling and they're mostly dialed in to 450℉-550℉
    Back to the OP question. OO will give a smoother dough ball.  I use high gluten bread flour and haven't had issues. I normally go with a 6 hr ambient bulk autolyse and 48-72 hr cold fermentation on the dough balls. 
    https://youtu.be/Nt4S_O-FVw8

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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