I have been making pizzas at home for a long time now.
Recently I have been experimenting with different types of flour, in particular Tipo 00 to make a true Neopolitan style pizza.
The problem I am having is that the dough is rather sloppy and hard to work with being so stretchy and elastic - almost runny.
I traditionally had been using a 'bakers flour' with 11% protein and the Tipo 00 is 11.5% protein which has rally thrown me with the results of the dough.
Last week I tried 50/50 bakers flour with the Tipo 00 and the result wasn't to bad. But 100% Tipo was terrible.
Can anyone please help to why i'm having problems with the Tipo 00?