Why You Should Be Blending Flours For Pizza Dough

📲 Follow & Support 📸 Instagram:   / juliansisofo   🌐 Website: https://juliansisofo.com ▶️ YouTube:    / @julian_sisofo   💸 Use code Julian10 for 10% OFF at PizzaGoods https://www.pizzagoods.com/buy-now Flour Strength Reference: King Arthur 00 Pizza Flour Protein: ~11.7% W: ~260–270 Caputo Chef’s Flour Tipo “00” Protein: ~13.0% W: ~300–320 King Arthur Bread Flour Protein: 12.7% W: ~300 Le 5 Stagioni Pizza Napoletana Protein: ~12.5% W: ~300 Polselli Super Protein: ~13.0% W: ~320–340 Caputo Nuvola Super Protein: ~13.5% W: ~320–340 Petra 5063 Protein: ~13.0–13.5% W: ~330–360 Manitaly (Paolo Mariani) Protein: ~13.5% W: ~330–350 Caputo Manitoba Oro Protein: ~14.5% W: ~380–400 Central Milling Organic Bread Flour Protein: ~12.5–13% W: ~300 Polselli Classica Pizzeria Protein: ~12.5% W: ~280–300 Bob’s Red Mill 00 Pizza Flour Protein: ~11.5–12% W: ~250–270 Anna Napoletana Tipo 00 Protein: ~11.5% W: ~240–260 King Arthur All-Purpose Flour Protein: 11.7% W: ~220–240 Molino Grassi Organic 00 Protein: ~11.5% W: ~240–260 Gold Medal All-Purpose Flour Protein: ~10.5–11% W: ~200–220