Sure Leo. I've been bouncing back and forth between Occident flour and KASL. They both make a great pie but for the dough to feel the same, the KASL needs a % or two more water, though I've used the same numbers for both flours with good results. 59% water, 1.75% salt and .25% IDY, 2 day cold ferment. TF .085 for a 15" pie.