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,

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.