Pizza recipe for making the besto pizza??

This reminds me that I should feed the sourdough starter today, and get a dough started for tomorrow.

I have not yet ventured into pizzacrustland, as I'm reasonably happy with just using dough from the local pizza joint.

Anyone have feedback on 00 flour vs AP for sourdough pizza crust?

This isn't sourdough, but I kind of prefer it to the sourdough recipes I've been trying - it's even better than the Tartine book recipe, in my opinion. Needs to be begun about three days before you want to eat pizza, but needs minimal actual work. It's wonderful...

https://www.kamadoguru.com/topic/34061-ken-forkish-48-72-hour-biga-pizza-dough/

Also, Forkish;s book, The Elements Of Pizza, is a masterpiece.

We don't have AP flour in the UK, but if you can't get 00 I'd always recommend bread {high protein) flour instead

Yeah I can get 00 flour no prob, but I don't have much experience working with it. Soooooooo soft.

I used the Ken Forkish Salt Four Water Yeast to get started with sourdough

Do u see what I did there

isn’t AP the same as “plain” flour?

I think so...

Yeah in US terms. Is 00 the same as "hard" flour?

Didn't someone post a flour translator somewhere

00 means it’s extremely finely ground iirc and is usually mid-range in terms of protein i.e. 11% or so.

Yeah, afiak, 00 is the "size" of the particles left behind, meaning more of the bran is sifted out.

The flour from Barton Springs Mill in TX is very nice and you can get most of their flours in berries, whole wheat, and 00 versions. It's a bit pricey though.

Like cake flour??