What is the best flour to use for pizza dough?
I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
possible duplicate of What is the difference between various types of flour?
I wouldn't call this a duplicate as it is more specific (best pizza flour vs. difference between all flours)
The best is the Italian Tipo 00
If you can't find that flour locally, there are sellers online. I find a mix of bread flour & semolina works very well too.
This is my favourite pizza dough recipe: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough
That's the EXACT same recipe I use and I love it!! Will definitely give the Tipo 00 a crack next time.
As I said elsewhere the "00" definition does not mean anything at all in pizza or bread making. "00" just means that the flour is white, and contains only the starch and the proteins in the wheat, and the smallest quantity of mineral residues. For pizza you need a flour high in proteins, and with enough elasticity (the values to be looked for are W around 200, and l/p around 0,5).