I finally got hold of some King Arthur Sir Lancelot flour thought Baker’s catalog. At the same time out of curiosity I ordered some of their whole white wheat flour.
I made two NY style pies the other day one with each type of flour. I did add two teaspoons of wheat gluten to the whole-wheat pizza. While the “white” whole wheat is lighter than the regular whole wheat it is noticeably darker than regular white flour.
Sir Lancelot flour pie:
This pie is everything I hoped for in a NY style pie. The SL flour is far superior to bread flour with added wheat gluten in both workability and taste
King Arthur White Whole Wheat pie:
This pie was very interesting. While not a traditional NY style dough it was very workable. It did not exhibit the bitterness or sharpness of a dough made with traditional whole wheat flour but had almost a sourdough taste and crumb.
Conclusion: If you really like pizza it’s worth either ordering a 3lb bags of King Arthur Sir Lancelot flour or finding and splitting a 50lb bag. If you are ordering, add on a bag of the white whole wheat flour and play with it.
The pies are shown below with the Sir Lancelot pie being on top