Today was the first time I made pizza using ADM Commander, made 3 pies using 65% Commander was in the fridge for 2 days, baked on a soap stone at 550 deg. crust was excellent and it stretches wonderful, I though I was that Tony G guy, I use 437gr dough balls. I normally make a 16" pie with the Commander and at the same weight, If I kept stretching I could have went to easily 18" my next batch I am going to make for Christmas I am going to drop the hydration to 64%, when I was weighting and balling the dough to put in the fridge, the was way the dough was balling was good, very smooth. soft. so for the Commander flour , my thoughts are so far so good.
PS I probably used 7-8 lbs to make bread last week, I made one of my best breads for toast with my coffee.