Nice pies Kostakis, you may have solved a little mystery for me. I pass the port of Albany, NY on my way home and there is a large building there with the big "Horizon" sign on it, and I have always suspected that it was a flour mill. Now I will have to investigate further and see if they produce the same flour. I use a somewhat similar flour for most of my pizza baking, ConAgra occident, which is a patent spring wheat, unbleached, malted, bromated, but only rated at 12.4% protein. I like the slightly lower protein content, but to each his own. I will definitely give this a try if it turns out that they are milling it in my own back yard!