Hey wattup everyone. My name is Derek and I have been a chef for the past six years here in Jackson, MS. This is my first post on this forum although I have been doin research on this site for some time now. About 5 months. I appreciate all the help. I want to open a pizzeria, I LOVE PIZZA. I just want, need, or would like some input. I also wanted to get in the loop and get to know everyone. I have not been wantin to spend all my money on the expensive flours out there to make pizza yet so I have been usin your local grocery store brand bread flour just to get my technique and recipe down, and now I'm ready to step up to some better flours, I think. I just figured if I didn't know what I was doing why spend all that money on a flour I didn't know how to use. So. Now I think I'm ready to step up. I think I got a good formula, and now I have ordered five differerent flours from King Arthur and I'm testing them all. They all feel so much better then the other, but I just got them in today. I got Italian style, bread, sir lancelot, artisan, and organic a/p. Underlined are the ones that I am favoring so far. Food cost wise I am not sure if I want to use flours such as Caputo 00, but I am not counting them out because I have not used them yet. I try to stay open minded. Anyone else usin King Arthur with any good results? I like the Neapolitan style pizza thats why I'm under this topic if you have not figured it out. I am also just usin a Kitchen Aid mixer. Is there a difference between the way my Kitchen Aid mixes and kneads flour vs. the larger Hobarts. Another words will I have to change my recipe besides making it larger?