On Apr 9, 10:23 pm, "Baking Mad" > wrote:
> Hello.
>
> Anyone try using Type "00" flour for pizza dough, baked in a standard
> kitchen oven? I've tried King Arthur Flour's "Italian style" flour.
> It made a very slack dough, which took some getting used to.
> I don't know whether imported Type "00" would differ much from KA's.
>
> I've been placing the pizza pan directly onto the bottom of a small
> oven, with decent results. Does using a baking stone placed on the
> bottom make much of a difference? Sometimes I'll place the tray
> between the bottom of the oven and a baking stone and slide the pizza
> onto the stone for a little extra crispy crust bottom.

Hello Raym,

I have good luck with King Arthur's bread flour, but I add about a
half ounce of pure gluten (which you can get in most grocery stores)
to the formula. Gluten is the protien that makes dough crispy. I hope
that helps.