I’ve been making my own pizza for over 20 years. It is one of my life’s passions.
I make my dough and tomato sauce from scratch and bake the pizzas in my Big Green Egg except when the weather outside is impossible (we are talking blizzards, zombies, downpours, or sub zero temps — I hate to leave my Egg).
The BGE is an amazing pizza oven. You’ve seen the professional oven with its stone floor and semicircular stone dome—sounds like an Egg to me! It’s a natural convection baking oven.
For years, I’ve used King Arthur bread flour for the pizza dough which makes a good crust.
Lately, though I started ‘playing’ with Italian ’00’ flour. That’s what the pros in Italy use.
WOW, what an amazing crust this flour makes!!!
My bread-flour crust was really good—but ’00’ takes it to another level. The crust is thin and has a unique taste and texture—crispy on the outside, satiny and chewy on the inside. The finished product has a beautiful golden color that tempts your mouth to bite into it.
Even though ’00’ flour is much finer in texture, I am able to use my standard recipe without any modification.
So where can you get ‘oo’ flour?
It is often sold in local Italian markets, and Amazon sells the premiere brand, Antimo Caputo 00 Pizzeria Flour. Even with the shipping charges, the price per pound is similar and sometimes less than local markets.
If you are into making your own pizza dough, I encourage you to try out this flour…
If you love pizza, love your Big Green Egg and would like to learn (without all of the mistakes and flops) the pizza making process that took me 20 years to perfect, check this out. :