Anybody try KA Italian style 00 Flour?

[Lloyd Lande]

I tried it and found it hard to work. It was very soft and tore easily. Also took longer to cook than the KA all purpose and didn't pop as much either. Curious if there are any other experiences.

[Michael]

This flour has an 8.5% protein content which is very low for pizza. See replies 4,14, and 15 here:

http://www.pizzamaking.com/forum/index.php/topic,5699.0.html

Michael

[WestCountry]

Yep, Same problem with me when I tried it a while ago...
I just use the KA Bread or KA All-Purpose depending on what I am making.

[Lloyd Lande]

anybody try all KASL for pizza? also if you have KA 00, it makes great pasta..

I use about 3/4 cup of flour for each egg to make the pasta dough, then kneed it by hand, and then thin and cut with a pasta machine..

[Matthew]

Hi There,
I use only Caputo Tipo 00. @65% hydration it makes fantastic napolitan pizza dough.