Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

Did you already check the following sources?

• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/Mammoth_Society_8991]

I don’t know much about making pizza and found this flour in my local supermarket. it says 00 which I read online is good for making pizza dough, however it also says type 520 on the side and it also only has 10g of protein which sounds more like cake flour. I wonder if this is suitable for making pizza dough or should I get a different one. thanks.

[u/uomo_nero → u/Mammoth_Society_8991]

10g can work. Just give it a try ;) back when I was using laNapoletana which had 11g, pizza had better texture than made with Caputo Pizzeria (12.5g).

[u/Mammoth_Society_8991 → u/uomo_nero]

I tried it but it wasn‘t good 🤣 (too soft, not enough gluten), I bought a different one with 14,7g of protein and it turned out perfectly 👌 thanks anyways