I been making my pizza using KABF with great results. I have been shooting for a New York style and myself and the family are very pleased with the results. I work for a food service company and wanted to try our brand of high gluten flour. So last night while at our warehouse I picked up a 25 lb bag of it for $8.48. My first thought was sweet! I've been paying $4 for 5lbs of KABF. After I got home I looked it over closer and descovered that it is bleached and bromated and it's protien content is 13.8%. ( I know, I should have checked that before I bought it) What are you thoughts on making New York style pizza with this flour. And should I use the same recipe as the KABF. This is what I've been using with good results so far.
Over night in the fridge, gas oven preheated to 550° for at least an hour, on a stone. Bake times are between 7 and 8 min depending in toppings I use.