What flour does everyone use?

[markcooks]

Evening all

Just finished a vermiculite pizza oven, fired it up and cooked tonight with reasonable results. 

I used ciabatta flour from Shipton Mill for the dough which I’ve used in a conventional oven with great success.  Tonight, however, it made a really heavy pizza without the lightness and crispness I was used to. 

I’d be keen to know what other flour people have used to get a nice thin, crisp crust?

The next batch will be made with French T55 flour which I use for all my bread, again from Shipton Mill.

Thanks in advance

Mark

[oblertone]

I'm afraid to admit that all I've ever used is Allinsons 3kg bags of strong bread flour from Tesco and standard plain flour in the ratio 2-1, with a handful of fine semolina thrown in for a bit of crunch.

[slen916]

caputo blue, very good pizza flour

[markcooks]

Thanks for your input, fired it up last night using French T55 and was vastly improved over the original effort.  I’ve not seen Caputo before - is that an eBay job?  I’ve got a good Italian deli near me in Maidenhead which might stock it.