It's very interesting that a change in the type of flour would lead you to delete oil from your recipe. (Maybe we should change the name of this thread to "How to get rid of the oil"!). I guess there must be a pretty big difference between Central Milling flour and the flour you were using before (which I think was General Mills Harvest King). Can you discuss a bit what you perceive as the difference between the two flours that caused you to get rid of the oil. Did your clientele notice when you made the change? Any other differences that you noted or adjustments you had to make to accommodate the change?
The Harvest King was changing too rapidly for us. I feel that the malt was one of my main problems with the flour, amongst other things. It became too crispy and had a tendency to blow out, now matter what we did with it. The oil was a way of softening the dough.
I always wanted to use organic flour, however the products available to me at the time were too inconsistent and I guess I was content with the GM Harvest King, until Central Milling was willing to work with my distributor to get me a consistent supply of the same lot.
Major observation was that the dough fermentation was much more consistent and I loved the fact that the dough did not darken too quickly (It could take the high heat we like to bake at). Overall, I feel that we lost a few elements that I liked about Harvest King (a little crispier), but the trade off of using organic and getting a little more chew on the crust was something that was acceptable.
We use Cental Milling Artisan Bakers Craft without malt. For the most part, it is a fairly consistent flour, but I wish I could get just a little more crunch. I no longer bake pizza at the shop unless needed. Nobody is confident enough to push the dough to the edge, like I do... or did. Maybe their lies the problem. My body just can't take the 14 hour days on my feet anymore. 26 years takes a toll!!! I now work behind the scenes in the office and playing general handyman and daddy to my daughter... blah, blah, blah.