For the most part, the pizza making season in the Parrillo household is winding down. Sure...we'll grill pizza pies a few times this summer, but on average fall and winter are our prime pizza making seasons. Each year, I try to add an element to our pizza making routine. In the past it was using Scamorza Cheese (more on this later) or 6 in 1 tomatoes for sauce. They were nice improvements that lead to better tasting pies.
This year, I decided to make the move to "00" flour - which is an Italian-style very "fine" flour. While I didn't notice a HUGE difference, I believe that was because I have continued to tinker with the flour recipe - both in ingredients and proofing time/method/containers.
I'll be watching this stuff go on sale at Angelo Caputo's Market this year (it is a bit pricey - about 4X the price of normal flour), and see if I can finally settle on a crust recipe by this fall.
If you want to know more about Caputo, check out this cute video