Pizza flour (like '00') and bread flour both have high protein, but differ in grind and wheat type, creating distinct crusts: '00' flour yields a soft, airy Neapolitan crust, while bread flour makes a chewier, chewier, robust crust, best for thick or NY-style pizzas. Bread flour's higher protein (12-14%) develops strong gluten for chew, ideal for deep dish, while '00' flour's fine texture (11-12.5%) and softer wheat create a tender interior and crisp exterior.
. Use pizza flour for authentic results, but AP works for everyday pizza, though it's harder to work with and results in a softer texture
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pizza麵粉含蛋白質太高了，pizza不需要包子那麽鬆軟。
