My name is Bill...former New Yorker transplanted to Florida where it's very hard to get good NY pizza - and bagels! So I decided to make my own. Trying different flours. At the moment using Caputo "00" (12.7 Gluten). Getting better - great taste - but still having a little problem stretching without getting too thin. Looking to buy King Arthur Sir Lancelot flour with the higher gluten. Anyone know where to buy at a reasonable price?