I really don't want to get into a long drawn out argument. Suffice it say that I disagree with many of your assertions, including the implication that I don't take it seriously as a business because I use KA. I approach pizza *very* seriously as a business and at home. And you're right, the pizza industry doesn't know about KA. I had to find a specialty supplier who was willing and able to special order it for me.
But I will ask out of curiosity: what specifically makes KA inferior to unbromated "real pizzeria flour" in your view?
Guy, did the thought ever occur to you, as you were going through all this trouble ordering KA, that, maybe the pizza industry might actually know what it's doing? Do you really think that if KA were somehow better than what the pizzerias were using, someone, somewhere, wouldn't have figured it out?
I've seen countless unbromated KA pizzas and countless unbromated pizzas using commercial flours, and, in the right hands, the commercial flours always make slightly better pies. Pendleton- superior. Unbromated bouncer- superior. Harvest King- superior. Jeff Varasano was, at one point, a big KA fan boy. What's he using now? Harvest King.
Look at California. The pizzerias there were forced into using unbromated flour. When that happened, did they reach for the KA? Heck no.
How about Brian Spangler in Portland? Nope. Chris Bianco has always gone the unbromated route. Any KA there? Nada.
The entire industry- on both the bromated side AND the unbromated side, shuns KA. Do you really think that they're all wrong, and that somehow KA is this magical fairy dust flour with razor tight specifications from wheat grown by happy smiling farmers who say "aw shucks" and "gee whiz?"