My apologies for letting this topic fizzle out.
I did discover, that my son who was helping me, was indeed grabbing the GM B4B flour bin. It was labeled as both GM B4B and Harvest King Flour. I had asked him about it, and he assured me it "was" the Harvest King flour, but since the GM flour was labeled as both, you can see how that mistake happened.
After that discovery, a head hunter contacted my husband and he accepted the interview. Long story short, and a drive across the states that was a bit reminiscent of a National Lampoons movie, I have just arrived in my new home state of Alabama and am living in a hotel until we get into a rental.
The good news is, that once we finally get into a rental home, I can order fresh flour and yeast and start all over. The other good news is that I will have been exposed to a few more thin crust styles. Specifically Donatos and Pizza Inn.
Donato's was good, but I sure miss the higher amounts of stringy cheese on the California thin crust style. At Pizza Inn, I chose the buffet so I could sample both styles. This was probably not the best choice. Dried out pizza under a heat lamp, isn't the best examples, so we will try them again.
Oh yah, and on the road we chanced by a Peter Piper Pizza. I'm so glad we did. The crust was just how I remembered it. It's like the M&E / Shakeys crust but it has a thicker top layer that was airier (so sorry, no pic). Much thicker than anything we've tried here. The bottom was perfectly crispy like the pics of M&E (with crumbs falling with every bite) but it has darker spots on the bottom indicating higher temps on a stone oven. (Like board member ME gets on the grill with the 2 stone.)
The cheese was disappointing, lower quality, and that was covered with copious amounts an imitation dry powdery Parmesan, that I really wished wasn't there.
At one very limited point in the 80's, Chuck E Cheese had a pizza just like it, and yes, it was good "once". It was when that chain was in it's hay-day in my area of Cali.
Hoping to get my hands back into the pizza dough, soon