Does the relative humidity (rh) not affect how much water you add to the dough? I would think the rh would affect the percentage of water you add a little bit. Or is there enough wiggle room to just do your percentage? Awesome video on your pizza dough, I can attest that it makes amazing pizzas!!!
00 flour is made from durum wheat, while all-purpose flour is not. This means that all-purpose flour creates stretchier gluten strands and will produce a chewier pizza, rather than a crispy one like 00 flour.
Does the relative humidity (rh) not affect how much water you add to the dough? I would think the rh would affect the percentage of water you add a little bit. Or is there enough wiggle room to just do your percentage? Awesome video on your pizza dough, I can attest that it makes amazing pizzas!!!
It's a good point, RH can play a role. If you're making your dough in Houston in August, you may need a slight water adjustment.
What are thoughts of AP flour vs. "00" pizza flour
00 flour is made from durum wheat, while all-purpose flour is not. This means that all-purpose flour creates stretchier gluten strands and will produce a chewier pizza, rather than a crispy one like 00 flour.