云妹儿，谁给你建议用pizza flour做包子？LOL

 

 

 

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.  

 

 

 

 

 

 

Pizza flour (like '00') and all-purpose (AP) flour differ mainly in protein content and grind, affecting crust: Pizza flour (11-13% protein) creates light, crispy, chewy crusts for Neapolitan/NY styles due to its fine grind and balanced gluten, while AP flour (9-11% protein) yields softer, spongier, less elastic crusts, great for standard homemade pizza but prone to tearing when stretched

. 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面粉含蛋白质太高了，pizza不需要包子那么松软。