I used King Arthur Bread flour. Is GM Better for Bread a better choice for a cracker crust?
If you research this subject, you will find that any one of the three basic flours--all-purpose, bread and high-gluten--can be used to make the cracker style pizza. However, when Tom Lehmann discusses the type of flour to use for this style, he generally just specifies something like "pizza flour" or "strong pizza flour". I have taken that to mean either bread flour or high-gluten flour. John Correll on the other hand specifies high-gluten flour, as you can see at the Wayback Machine at http://web.archive.org/web/20040408023231/http://www.correllconcepts.com/Encyclopizza/05_Dough-making/07_dough_recipe.htm
. I have used the KABF and it works for the cracker style, but when I did the bulk of my cracker style experiments at http://www.pizzamaking.com/forum/index.php/topic,5762.0.html
, I opted to use the Harvest King flour (now called Better for Bread at the retail level). Since I liked that flour, I stuck with it for all or most of my later experiments in the same thread because I did not want to introduce another variable.
As you can see from the General Mills specs for the Harvest King flour as sold at the professional level, at http://www.professionalbakingsolutions.com/product/harvest-king-enriched-unbleached-flour-50-lb/53722000?mct=Flour&ct=general-mills-harvest-king&typ=Brand
, the protein content for that flour is 12% +/- 0.2%. That compares with the 12.7% protein content for the KABF. However, from what I learned some time ago, the grains used to mill the two flours are not the same. For example, the KABF is milled from hard red spring wheat grown chiefly in the Dakotas. By contrast, the Harvest King flour is milled from 100% domestically sourced winter wheat.
You should be fine with the KABF but as a change of pace sometime, you might try the Better for Bread flour. The one type of flour that produced the least best results in my cracker style experiments was the all-purpose flour. It works but I could not get the desired degree of bottom crust browning, and I saw no compelling need to try to find solutions to that problem. I did try the KASL for other cracker style experiments but I could not get through the bag of flour before the bugs took over and set up housekeeping. Also, the Harvest King flour was sold at many supermarkets in small bags.