On Tuesday, June 25, 2013 1:52:35 PM UTC-4, jmcquown wrote:

>
> It's a grade of flour something people who bake a lot use. I don't bake
>
> much. I've made pizza dough quite successfully using all-purpose flour.
>
> Thick crust, thin crust. AP works for me.

I use King Arthur with 1 T. gluten mixed in to each cup.