My round pie and sq pies are different dough, the sq pie is a same day dough recipe by Compl3x over on Emergency doughs,my daughter likes a Sicilian dough, the round pies are 18" cooked on a soapstone at 525 deg for approx 4-5 minutes, as for the flour, I have tried about 5 different 50lb bags over the last year, I am back to GM Full Strength around 12.8% protein 65% hydration, normally let this in the refrigerator for 3 days. for some reason I forgot to make it 3 days ahead of time, so I made it Thursday around 10 am and it was excellent, very easy to shape and the flavor was on par with a 3 day ferment, still need some pizza sauce tweaking, cheese is no problems, I tried some fresh mozzerala on one of the pies mixed with some Grande blend, not bad. once I get my sauce down, I will have a pizza that the family thinks is a decent pie. I use this flour for breads, Foccacia. ect.