I just ordered some KASL Flour and diastatic malt powder from KA. Will I get similar results as with the Power Flour? I don't know if this is a stupid question or not. Not trying to be a bother. I've made quite few NY styles and thought I would go all out. I've been using KABF for all my pies except Chicago thin and St Louis style/ Imo's. I am using a stone, and an oven temp of 550 degrees. I used VWG in the past to increase the protein, but want to see what a true high gluten flour acts like. Is there any thing I should be aware of? I'm thinking of using a hydration of 62% since my oven only goes to 550.