First thing to understand that what “all purpose” and “bread” flour is varies from brand to brand. AP will have less protein, but there’s no standard. At the extreme end, King Arthur’s AP flour has as much protein as White Lily’s Bread flour.
00 flour *usually has about 11% protein and no malt or enzymes added but this is not regulated at all outside of Italy, so for example the Tony Gemignani Signature California Artisan 00 Pizza Flour is 15% protein (crazy high) and includes enzymes *and dough conditioners – and the label says it is not for high temperature ovens.
Some AP flours don’t contain malt or enzymes and can double for 00 in a pinch.
You don’t know what you’re getting unless you read the ingredients and nutrition information.
You will sometimes hear that a highly regarded pizzeria uses a blend of two kinds of flour, but the truth is that unless you know exactly what products they are blending and in what ratio, you have no chance of duplicating their results.
MalenkiiMalchik
Unrelated to the question, but get some better pepperoni! The pink around them in that picture is the red food coloring bleeding off.
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Why? What are you trying to accomplish?
First thing to understand that what “all purpose” and “bread” flour is varies from brand to brand. AP will have less protein, but there’s no standard. At the extreme end, King Arthur’s AP flour has as much protein as White Lily’s Bread flour.
00 flour *usually has about 11% protein and no malt or enzymes added but this is not regulated at all outside of Italy, so for example the Tony Gemignani Signature California Artisan 00 Pizza Flour is 15% protein (crazy high) and includes enzymes *and dough conditioners – and the label says it is not for high temperature ovens.
Some AP flours don’t contain malt or enzymes and can double for 00 in a pinch.
You don’t know what you’re getting unless you read the ingredients and nutrition information.
You will sometimes hear that a highly regarded pizzeria uses a blend of two kinds of flour, but the truth is that unless you know exactly what products they are blending and in what ratio, you have no chance of duplicating their results.
Unrelated to the question, but get some better pepperoni! The pink around them in that picture is the red food coloring bleeding off.