I used to make pizza with regular super market flour, but i recently found some caputo flour in an italian super market around here and gave it a try. I had read about it before but kinda brushed it off, but this flour is seriously just great to make dough with. I bought caputo 'pizzeria', they also had some other flavors at the store. So... I guess i was wrong brushing it off and will go to that supermarket again tomorrow and buy more of it.
Hell yeah, looks delicious! I hadn't heard of caputo flour before. I'll have to look it up.
What flour are you using? I gave one pack of it to a friend who makes his pizza with '00' or pizza flour, i wonder what he'll think about it, but he hasn't tried it yet. I have used '00' flour before but don't remember there to be much of a difference to regular flour, but i may be off here.
I've been using unbleached bread flour. Either Gold Medal or King Arthur, whichever one I happen to find at the store. It's definitely better than all-purpose flour, but I don't have anything else to compare it to.
Tipo 00 flour is hard to find in stores around here.
I have been using bread flour too. What i feel is better about the caputo flour is that it makes the dough more fool proof. I sometimes had problems with too thinly stretched spots in the pie, which in combination with my steel shovel turned into small disasters when trying to launch it in the oven. I feel it stretches better and more evenly. Taste wise i had no complaints about the bread flour whatsoever. I have only made same day dough with it for now.