ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

I used 00 flour in this recipe from NYT Cooking. I agree with others that one of the keys is a VERY hot oven. Maybe it's just not possible in the home. Build a pizza oven outside? Also, weigh your ingredients, as shown here: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Buon appetito!

I looked this up and Italy bans the use of glyphosate in agriculture and by the end of 2020 the european union will have banned it throughout their membership countries. There are other countries in the world that do ban it but the US does not. Any product from Italy should be free of glyphosate chemical.

Does this work well for deep dish crust?

Have not used it for that. I have used it for other crusts, many breads and biscuits, brioche, etc. Haven't had a problem with anything yet. Gone through over 60 pounds in a few months.

Product Dimensions	7.62 x 7.62 x 15.24 cm; 997.9 g
Item model number	One Kilogram Tipo 00
Allergen Information	Wheat
Units	1040.99 millilitre
Brand	Antico Molino Napoli
Cuisine	Italian cuisine
Age Range Description	All ages
Special Feature	Additive Free
Manufacturer	Antico Molino Napoli

Antimo Caputo Chef's Flour 2lb - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

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