Nope - that's the wrong flour for Pizza Napoletana
It may be fine ('00') - but it is Durum - it's on the 'no gluten' end of the scale
it's called Grano Duro
the right stuff is Grano Tenero
I too have been using the Durum in the past - usually 50-50 with 'regular'
the whole thing is that even with all the pizza 'background' I had never really paid attn to the flour
and I thought maybe I was very clever to use the Italian Durum (actually most of it starts out in Manitoba
but now on this visit to Settebello in Las Vegas - revealed the secret - it was all over the menu
I don't find it on the net but here's one page
this 'lesson' has been some kind of epiphany for me - at least I know what's needed - it's to e seen if I can deliver
I had always realized the pizza 'crust' should be well-done - even much black on bottom - and always thought 'crisp'
but now I found out that it should also be chewy - and that comes from the gluten
Settebello uses Caputo 00 - they even had 25 kg bags in the restaurant
a search of Caputo 00 on google shows it to be thought of as one of the best if not the best
the Italian folks in Turku have a different brand but supposedly even extra gluten which can only be good
I've ordered 5kg - plus some polenta flour - and some Coppa and Parmigan
so we'll soon see if I can hone my baking skills
I'll get back
mind you - I've been chasing what I have found I like - the traditioal Napoli pizza
someone can plop some ketchup and edam cheese on some Fazer toast and call it pizza and LIKE it - I say fine - but not for me - except when severely hungry
btw - the 1 day aging is good to do
I would like to add that 'pizza' now means many different 'foods' to many people.
The original pizza of the modern European age is the 'pizza' from Napoli. The general idea of a flat bread with something on top goes back probably even 3k years.
I happen to like the Naples style for a lot of reasons I won't elaborate here.
But there have evolved many kinds - the Chicago thick bread crust - the even deeper dish pizza - and there are all kinds of home-grown varieties using all kinds of flours, 'breads' and toppings. My search for the Naples style has been my own choice -