00 flour that's the one. You can also do 1/2 AP flour and 1/2 00 flour. That's what i usually do.Well, I'm hoping to start the metric poolish today for pizza tomorrow. (Do I make it 36cm?)
Now I have to decide what flour. From what I can see, flour does not have a "W" rating here. We can get 00 flour, but that is more about the fineness of the grind and not about the W factor. I found this explanation, but that doesn't help with locally available flours. Do we go by gluten or protein content? I found this on the interwebs:
Weak less than 180 W (8-9% protein)
Medium between 180-280 W (10-11%)
Strong Higher than 280 W up to 400 (more than 11%)
King Arthur 00 flour has 3gms protein for 30gm portion. Does that make it a 10% gluten?
Flour "strength" indicates the strength of the dough and its resistance to leavening. Therefore the higher the W index (e.g. W=180) the longer the leavening time. As a result of the longer leavening time, it takes longer to make the final product. If you are in a hurry, choose a low W, if yo...www.strapizza.it
If you have easy access to 00 flour you are golden.
If you want to mix AP and OO i would use the AP for the poolish and OO for the rest. With only 1 dough ball though i would probably just use all 00.