Have been making pies for a long time, landed on a 50/50 blend of AP and bread flour back in the beginning and never looked back. Rotate between a cheap propane pizza oven and indoor oven on pizza steel depending on the season/weather. Had never tried 00 before since it’s not regularly on the shelf by me and because I always see people say they don’t get a good browning in their home ovens.
Finally decided to give it a try this weekend and used Ken Forkish 24-48 Hour Pizza Dough with King Arthur 00 flour in home oven at 500° with a pizza steel. Baked for about 9 minutes on second highest rack.
Results were fantastic! Texture of the dough was better than my regular blended flour and I got all the browning I would want. 10/10 will use 00 again.
by irish9004