The flour I am using is the Molini Pizzuti Pizza flour - its the first flour listed for the home baker and seems to be the most available pizza flour.
If there is a better blend or mix - please let me know and I can try and obtain it.
Also, I spent the weekend reading through the A16 thread - it was really interesting, educational and demonstrates the great passion for making pizza.
I wanted to also offer the following video on youtube :
Heston Blumenthal has been rated as one of the top chefs in the world and he did a show in the UK to make the perfect dishes for the home chef - he also is very entertaining.
There are 3 parts to the show.
So, I want to try both same day and cold fermentation so will make 2 batches of dough and will look at the link as well as the conclusion from the A16 thread.
Its truly amazing how complex it is with only 4 ingredients.
Thanks so much.