Robert:
I am not so lucky to easily reach the Caputo 00 flour here in my country.
The better one which I use to work is a blend with 10% of protein content.
However, in working the dough with a 24/72 hours of refrigerated rest, normally the results are a delicate, stretching dough, without tearing when stretched and so thin (if you like so) that you could read through it.
It is so smooth that could be difficult to toss it (even I did it, eventually). To shape the dough I stretch it on the counter and take it in between my fingers, letting the gravity to do his workr.
The pizzas are superb.
Luis |