The local wholesaler only carries E-Z Bake flour. The good thing is it's grown and milled in Indiana. They carry a hotel flour (AP) and Pizza flour. The bag of pizza flour only said "Wheat Flour". It didn't behave like a high gluten or even bread flour. 67% hydration left me with a very loose dough, thick batter. I had to work in a lot of flour to get it into balls and when I used it, it tore easily and didn't spring much.
I think they gave me a sack of AP. At least that's my hope. I don't want to buy another 50# and find out it's only good to use for my sourdough starter.
Has anyone here tried an EZ Bake flour to compare notes for?