Yes, You Can Use All Purpose Flour to Make Pizza Dough 

Thank you! Greasy for sure but worth it

So I've found that AP flour comes out a tiny bit denser than a flour like Caputo double O which I use sometimes. Eating experience I think they are slightly different but It's not like one is way better than the other or anything. As far as oven temp, typically I'll crank the flame as high as it goes while I make the pizza. Once I'm done the temp is usually over 900, so I cut the flame to let it cool. I monitor the temp at the exact center of the stone and I launch the pie when it drops to between 770 and 760. I turn the flame on the lowest setting while cooking, and adjust depending on how the bottom is looking - if it's getting dark quick then I'll need to up the flame. I've found that lower than say 730-740 the bottom is always too light no matter how long the cook goes for, and above 800 towards 820-830 I start running into astringent bitter flavors I think from the semolina or flour flash burning. When the center stone is 760, the back of the stone is upwards of 850-900 and the front of the stone is 500 and below, so the very first spin I feel is most important. The hot back of the stone in the first minute is where the bulk of the color comes from on the bottom, so I always try to launch, count 30 seconds, then hit the pie with a full 180 degree turn and give it another 30 seconds, then from there i just do small 90 degree spins every 45 seconds or so for about 5-6 minutes. I appreciate the comment and thank you for watching!

@@PigPieCo Thanks for the breakdown. I'll have to try it out next time and report back to see how it worked out. Appreciate it!

Unfortunately, putting all of the pepperoni that we had left was an absolute requirement for this particular pizza. I tried as hard as i possibly could to put less but it wouldn't work, the physics just weren't adding up. It put me in a pretty dark place for a while honestly and I'm only just now starting to get over it. Thanks for watching!