I finally decided to order Sir Lancelot flour from the King Arthur web site. I had heard how awesome this flour is, but I was using the bread flour, so I assumed that it couldn't be all THAT different. It arrived yesterday so I decided to immediately make a pizza. I was really pleasantly surprised! The texture was hugely improved and it was great to handle the dough. I baked my pizza on a stone in a 550 degree oven, and the dough texture was amazing. I am sure that's what everyone experiences, but I am now wondering why I waited so long to get a high gluten flour.