I finely got my hands on Caputo 00 flour here in Mexico. I've been making Tony's NP dough about two Months and even though I've been happy, I've had stretching problems, dough getting holes in it after
Stretching. I was hoping Caputo would be the answer to all my problems. Turns out, I still have problems.
It stretches and handles great. It tastes good, but does not rise as good as other flour.
I notice in the fridge, it does not rise as much and when I bake it, the center crust is thin.