I
Low W flour if you want to make the dough the same day you use it.
High W of you want it to prove for multiple days.
I've gone for flour that's around W 320.
You want the P/L as low as you can about 0.5.
Unless I have it wrong W is how strong the flour is so stretches more without breaking.
P/L is how elastic it is so how much it will shrink back when your trying to stretch it.
It's all getting a bit more complicated than I thought
Didn't realise how much effort goes into making things that look like the photos seen in this thread. But I'm gonna have to learn anyway! Not much else to do during lockdown.
There is a proper italian pizza place next to my work who have a big stone oven (wood), i see them making these pizzas and doughs all day long (often for my consumption) looks so easy. I wonder if they will just give me their fresh made dough....
probably not when they realise they're going to lose my custom soon!
rp2000