2 ms·

Huh, so that's why... I've been just putting it on stove (in a pan) before baking to get a bit of brown

• yamtaddle 4y ago
  Yeah, 00 is the "correct" flour for pizza dough, but only if you're using a real, high-temp pizza oven. If you're stuck at 550F or lower, like most home ovens, it won't cook right—it's pretty char/firming-up resistant, you'll burn the hell out of your toppings before the 00 dough gets where it needs to be. It has killer flavor and does some good stuff for texture, though, which is why I still blend some in.
  • ilyt 4y ago
    My oven actually have some "pizza baking mode" but sadly it half broke, and by that I mean only upper heater works and any mode that enables the bottom one pops fuses. I'd definitely be looking for something like that in my next one