I've been very surprised at how willing people are to share what they use, leaving the ol' dumpster days behind. Ask if you can purchase their dough for a medium pizza. I've found that many pizzerias are willing to sell a medium (14") pizza dough for a buck, since this still keeps them close to you. By getting a hold of their dough, you can weigh it, feel the hydration differences, stick in the refrigerator for a night to see how it reacts over time (does it get spongy or stay pretty strong), see how your oven/toppings compare, etc. In time, ask if you can purchase flour from them.