Pizza Margherita and flour

I made my first Pizza Margherita the other night while visiting my sister in Maine. We took a trip to an Italian imported food store in Portland to buy the ingredients. A while ago, in threads about pizza, Stuart recommended tipo fino 000 flour. which I recently found in the imported food store near my home. I recognized the same bag at the store in Portland and used it to make the Pizza Margherita at my sister's. However, it wasn't until after I made the pizza that I discovered the flour I bought was tipo 00. It still made an excellent crust. I topped the spread out dough with fresh basil leaves, slices of tomatoes from her neighbor's garden and fresh mozzarella. This was topped with a light sprinkling of EVOO and baked in a 425 oven for about 20 minutes. Excellent! However, in retrospect, the tomatoes were a bit too watery and the juice ran off the pizza and onto the edge of the pan. I think next time I will go with roma pear tomatoes and 450 degrees. I don't know how much different tipo fino 000 is from tipo 00.

Was the store Micucci's by any chance? We hit it on every trip to Portland.

Was the store Micucci's by any chance? We hit it on every trip to Portland.

Yes! Nice store. In addition to the flour (top shelf in aisle near deli), they will also sell 1 lb. bricks of dried yeast.

[Robin Garr]

I don't know how much different tipo fino 000 is from tipo 00.

Howie, I've always wondered if Stuart was onto some rare and ethereal food of the gods, or if "Tipo 000" was just a typo. Tipo 00 is my go-to flour, and I've never even heard of 000 anywhere else. In fact, when you Google "Tipo 000 flour" you get redirected automatically to 00. I think it's one inna same.