On Thu, 25 Oct 2018 12:43:22 -0600, graham wrote:

> My best pizza bases have been made with low gluten, Italian "00" flour.


This is he biggest issue with the misinformation about pizza
flour/dough that is wrong on several major sites. Caputo's variuos
pizza flours are about 13% protein/gluten. That's on par with many
bread flours. All purpose flour is 8-11%. And cake flour (low
gluten) usually less than 9.

Unless there some sort of protein that doesn't translate into gluten
in Caputo, then it's definitely a high gluten flour. cake flour
would eb all wrong for a proper pizza crust.

-sw