One thing many home pizza makers struggle with is using 00 flour in a conventional home oven.
For those that have overcome this hurdle, how have you done it?
I have found 4 tricks that make it possible to use 00 and make very good pizza at home, even without a WFO. They are: 1. Use a little oil in the dough (1-2% or so). This helps keep it tender during longer bake times needed at lower temps. 2. Use a little honey or sugar to promote browning and spotting (around 1-2%). 3. Use the skillet-broiler method over a conventional bake unless you have stones above and under pizza and can preheat your oven for a long time. 4. Use as high a hydration dough as you are comfortable with (around 66%-70% or so).
Although it is admirable to use a pure Neapolitan style dough, it is not ideally suited for the home oven. With slight modification, 00 based doughs can work well at home. With a WFO, a leaner pure dough is fine, as the bake times are far faster and the temps higher. With home ovens, most failure amounts to trying to put a square peg in a round hole.
What are your tricks for 00? What has given you trouble? Let's help everyone conquer the infamous 00!