00 Flour - Pizza Flour

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


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