No 😱I’m not a snob, but since I heard about 00 flour I’m on my second bag. It really changed my pizza. The crust is the perfect combination of crispy & chewy. My husband said it’s the best crust ever.
I don’t care for food snots or snotty people in general. Just try one bag. See what you think.
00 is good for za crust... there is no doubt to that, but...
Aging a sourdough in the fridge overnight will yield even better crusts. High protein (bread) flour with some food added for the wee beasties. Those things do a lot of work. Flavor depth, gluten development, etc. They are like little flavor and texture bombers.
Not knocking 00. It is a quick crust game changer. I just personally like the low and slow method and results.
Think of 00 as a tool. Try the local sourdough too.
Here is how to catch the little buggers in your environment.
https://www.youtube.com/watch?v=F2BZB7Nf_P8