I was given the flour by a friend that knows i am making a lot of pizza. i will never get over 475 or 500 degrees in my oven at home, so i am only concerned with flavor and texture. Thus, all my posts in the thread, "Using beer instead of water". i am hoping that the Amazon comments, "the dough is like silk" is true. I will find out soon. LOL
Also, I have learned to give my dough a MIN of 24 hours to cold rise. I like the dough two / three days in the fridge.