If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
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mollofla
What’s the difference between the two?
NorbertoCornicione
LaNapoletana from Dalla Giovanna as well.
rCq0
recently bought a 25kg bag of Caputo Pizzeria 00 flour on amazon lol
calosauce
Caputo Pizzeria is always in my pantry. Easy to work with, reliable and flavorful enough.
Lately I’m trying Petra 5063. A limited flour: doesn’t like higher hydration and longer fermentation, but it has a really good flavour and the texture of the crust is almost mouth-melty.
My favourite is still Mulino Marino. Very hard to work with, as it’s a 100% natural flour but flavour and texture is simply not comparable with anything I ever tasted.
What are your thoughts on Dalla Giovanna?
I might have to try it once.
HangryPete
I’ve been looking to branch out. Having trouble finding the one on the right though with a simple amazon search.
raj1030
So far KA Organic Bread Flour is my go to. Next week I’ll be putting local flours to the test.
GodIsAPizza
What’s the deal with 00 flour? Why is it better? Am I right in thinking it’s not suitable for home ovens?
overdose6
I use that blue bag. I found 10kg bag for about $22 CAD. 10kg makes me about 60 12″ neapolitan pizzas.
10 Comments
Hello /u/ruggylad27!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
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What’s the difference between the two?
LaNapoletana from Dalla Giovanna as well.
recently bought a 25kg bag of Caputo Pizzeria 00 flour on amazon lol
Caputo Pizzeria is always in my pantry. Easy to work with, reliable and flavorful enough.
Lately I’m trying Petra 5063. A limited flour: doesn’t like higher hydration and longer fermentation, but it has a really good flavour and the texture of the crust is almost mouth-melty.
My favourite is still Mulino Marino. Very hard to work with, as it’s a 100% natural flour but flavour and texture is simply not comparable with anything I ever tasted.
What are your thoughts on Dalla Giovanna?
I might have to try it once.
I’ve been looking to branch out. Having trouble finding the one on the right though with a simple amazon search.
So far KA Organic Bread Flour is my go to. Next week I’ll be putting local flours to the test.
What’s the deal with 00 flour? Why is it better? Am I right in thinking it’s not suitable for home ovens?
I use that blue bag. I found 10kg bag for about $22 CAD. 10kg makes me about 60 12″ neapolitan pizzas.
Durum wheat 00