Recently, I have been using some custom made flours for my pizza and bread. I ended up going this direction rather than constantly ordering hard to find flours online. The most difficult flour to find for me was a high protein flour (at least 14%). My local grain supplier in ND has a large variey of varying protein level hard spring wheat. This is the same type of wheat that is used in all of the well known flours.
I am curious if anybody is interested in purchasing custom ground high protein flour. I would make it available in 14%, 15%, 16% and 17%. You could also pick the level of the grind 1, 0, or 00.
Let me know if any of you think this is worth pursuing.