Re: Will a NP burn on a baking steel?

Generally speaking, the classification of flour as ’00’ is irrelevant. What truly matters is the enzymatic activity of the flour (which is what affects browning), measured by the Falling Number (FN) index.

Italian 00 flours typically have low enzymatic activity (a high Falling Number, often regarded as ‘unmalted’), making them more suitable for baking at high temperatures. However, not all flours classified as ’00’ have a high FN, as there’s no direct correlation between enzymatic activity and the ’00’ classification, which only refers to ash content.

If you can provide details on the flour you’re using, we can look up its Falling Number.

But with that said, there’s only one way to find out… Make a pizza and test it yourself