Italian flour and flour in America have nothing in common as far as how they are graded. Tyler (I assume you are looking at one of his "Ultimate Pizza" recipes) made a faux pas
when simply recommending Type 00
without clarification or a brand name ... and he may not have been aware of this:
: In Italy type
has to do with processing (extraction rate, ash content, etc.) of soft wheat ... it has nothing
to do with the protein content. Type has to do with how much of the husk and whole grain have been sifted away and how finely it is milled - the lower the number (00, 0, 1, 2, 3) the more that has been removed and the finer the texture. In America this would very loosely equate to "Patent", "Clear" and "Straight Grade".
: Just like we have flours for cakes, pastry, all-purpose, bread, etc. in America - Italians have Type 00 for the same things. While the use is based on the protein content - they can still all be Type 00 depending on the milling.
Farina di Grano Tereno tipo doppio zero ... Ideale per Pizza e Pasta Fresca
(Molino Grassi brand): Walk into an Italan market and pick up a bag of Type 00 flour "for fresh pasta or pizza" from Molino Grassi
and you get a bag of highly refined soft-wheat flour that has a protein content of 12.5-13.5%. Grab a bag of Type 00 Ideale per Dolci
(pastries) and the protein content is 12.0-12.5%. Compare those protein contents to American flours and you'll see they are significantly higher than what you might expect.
: There is no definative answer if you are using American flour since the protein/gluten content is not marked on the bag in a way that is a reliable guide - we are stuck with going by general catagories and ranges. Try straight AP (all purpose) and see how it goes, then try 1/4 pastry flour and 3/4 AP, then 1/4 bread flour and 3/4 AP, and maybe 1/4 semolina and 3/4 AP. I have run across all of those combinations being the equivalent of Type 00 flour for making pizza dough from reputable
We have a couple of reputable Italian members on here ... maybe they have been able to untangle the Italian/American Flour question from their end better than I could from this end ...