This was my first pizza using Italian 00 flour. It was noticeably more slack and extensible than the strong bread flour I am used to working with. Boy did it make great pizza crust! Home made tomato gravy topped with fresh basil, fresh mozzarella, Hungarian salami, (my favourite!), prosciutto and Reggiano parmigiana. Great pizza! I need to start another dough batch.Total recipe was 350 g flour @ 73% hydration. I used 50g liquid levain, 30g durham semolina and 295g 00 flour, and 7g salt.I can see why 00 flour is prized for pizza crust! In my small mountain town a 1kg bag of 00 is $2.95. This compares to the 20kg bags I buy out of the bakery back door for $25. Sigh! I may have to take a drive into the big city.Happy baking and happy eating! Ski
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