Chet wrote:
> Hello
> I have been a pizza fanatic hobbyist baker over the last few years, I
> have tried alot of dough recipes and different flours, but during the
> process of learning to make the dough and trying flours, I finally
> figured it was learning to make the dough, so now I have that part
> figured out, I want to stay with a flour where I can use it to make brad
> along with pizza dough, are the High Gluten flours too strong for both
> bread and pizza dough in a home oven. was thinking of trying an
> unbleached type flour, what protein percentages will work best or if
> someone can recommend a flour that will work best.
>
>
> thanks
> Chet


Last time I made pizza, I used half "bread flour" and half
all-purpose. The dough was much easier to handle than my usual
pizza made with straight bread flour. It also took longer to cook.
I don't think it tasted quite as good, but that could be my
imagination.

Bob