Running out of KASL, I scanned the cupboard for a suitable flour and found a package of Bob's Red Mill Flour. This is an unbleached, unbromated organic flour, made from hard red spring wheat, with a protein content of 11.8%. I noticed that this flour seems to be ground extra-fine, more like an 00 than a regular flour. I used a standard recipe, 1% olive oil, 1.5% salt, .3% instant yeast, and 61% hydration. 880 grams of flour made 4 ~15" pies easily.
The crust was light, airy, and fresh tasting. The edges rose beautifully. I found the dough to be fairly adaptable. Some of the pizzas (the cheese and pepperoni), we prefer thin. These I stretched out to around 16.5", and it succeeded rather well, with a very thin crust. My wife prefers a slightly thicker crust, so I made her pineapple and ham pizza with a 14.75" crust. This thickened up beautifully, and the crust was nice and chewey throughout.
Overall, this flour made an excellent pizza. This is one of my best pizzas yet. I like how this dough worked as both a thin and ultra-thin crust, and wasn't out-of-place with either.