I was in Costco yesterday and could not resist picking up some central milling organic all purpose flour - 20 pounds for $13. It is identical their flour called "Beehive" http://centralmilling.com/products/beehive-malted-all-purpose-flour
which is malted and made from hard red winter wheat.
The protein % is 10 - 10.5%
I have never made pizza with a protein content below 11%, most typically between 11.7% (KAAP) and 12.7% (KAAP).
My understanding, from all that I have read here and I have experienced is that the higher the protein, the more chew, the higher possible hydration, the shorter the mix and the greater the risk of being tough if not mixed/fermented right. If you think differently, let me know.
Having said that, I do not know what to expect if I use this flour for pizza. Will it be so much less chewy that it will be crappy? Will it be harder to mix, manage, stretch, etc.?
I can always use it for lots of other things like muffins, cookies, some breads. The website says you can make killer baguettes with it. And, I can blend it with other flours. So, I can certainly skip it for pizza.
But, I am very unclear as to what to expect that will be different/worse/better and, before I start fooling around with it, I thought to ask you folks about your experiences here.