If you have a recipe you like for this flour, please include it!
I have a wood burning pizza oven. I have tried the 000 pizza flour many times and have had much better results with bread flour and/or all purpose flour. Still tastes fantastic and doesn't fall apart.
Take a whisk in between your hands like you're in the 'scouts trying to start a fire. Add a small but necessary amount of water while furiously whisking. The more air you get in there at first, the better. Then, after it starts to bind, add the rest as you normally would! A small amount of egg white may help as well. Even just a smidge of oil in the water you're adding may also do you some good. Good luck!
Let me start by saying that there is no such thing as a triple 0 italian flour. You are using some kind of south American flour perhaps?
The flour you're using is probably too low in gluten. How finely milled the flour is has nothing to do with its gluten content. If you want your pizza to come out really well, you need high gluten flour. Try mixing your 000 flour with bread flour or high gluten AP flour in a 30% to 70% ratio. Pizza needs to be well hydrated, especially if you're trying the round pie!
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