Chet wrote:
>
> 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.

That all depends on what kind of bread you like to eat.
I happen to like a strong, tough bread like sourdough.
Not everybody likes that.