Bill I have used this flour by itself for bread and pizza and I have also mixed in every combination and percentage that I could think of with caputo, AP, and BF. I have also mixed it with other HG flours such as All Trumps as well. I have also gotten really great results with it by itself along with mixing it in differing % with other flours. The key to success IMO is a balance of technique and flour with an emphasis on technique. If the balance is off the resuts are not optimal. Technique can make up for an inferior flour to a certain extent, but without good technique, even the best flours can result in mediocrity.
IMO, it's just a great flour and makes my life so much easier. Recently, when I ran out, I bought a bag of Con Agra Bakers and Chefs bleached and enriched BF from SAMs club to try for bread making. Night and day difference compared to their HG bleached and bromated flour. The bread flour was significantly weaker and produced an inferior bread loaf. It was only after I mixed in 50% of the bromated HG flour did I get a decent loaf. Pizzawise, their BF made for a great crust.
Tonight, I made 2 really good pies using 100% of this HG flour in the LBE, I'll post pictures later tonight or tomorrow.