Any flour(s) you HATE working with?

[Pizzailolz]

I've watched Andris Lagsdin, the pizza steel guy, and he loves Central Milling organic bread flour for his 72 hour cold fermented pizza dough. He does a pretty nice looking Neapolitan in the oven on steel. I've never tasted it though.

I've been doing a 65% hydration, 30% King Artur bread flour and 70% King Arthur 00 pizza flour or Anna 00. I've had good results, but it sounds like I'm just an idiot, apparently. 

I have ordered Caputo on Amazon, but the price doesn't justify the results. Bob's Red Mill and King Arthur have been good to me.

edit: Forget the theme of the thread. I really don't care for Gold Medal bleached AP nor bread flour. The dough tastes bland even with 3% salt in the pizza dough. I don't get a good oven spring with my sourdough. No wonder their small batch recipes always call for a whole packet Fleischmanns yeast. Oddly, it makes the best Toll House chocolate chip cookies though.

[Timpanogos Slim]

I've watched Andris Lagsdin, the pizza steel guy, and he loves Central Milling organic bread flour for his 72 hour cold fermented pizza dough. He does a pretty nice looking Neapolitan in the oven on steel. I've never tasted it though.

I've been doing a 65% hydration, 30% King Artur bread flour and 70% King Arthur 00 pizza flour or Anna 00. I've had good results, but it sounds like I'm just an idiot, apparently. 

I have ordered Caputo on Amazon, but the price doesn't justify the results. Bob's Red Mill and King Arthur have been good to me.

edit: Forget the theme of the thread. I really don't care for Gold Medal bleached AP nor bread flour. The dough tastes bland even with 3% salt in the pizza dough. I don't get a good oven spring with my sourdough. No wonder their small batch recipes always call for a whole packet Fleischmanns yeast. Oddly, it makes the best Toll House chocolate chip cookies though.

CM makes a bunch of different organic bread flours, *one of them (Artisan Baker's Craft Plus) is available at most costco stores in an unbranded pair of bags shrinkwrapped together.

[Pizzailolz]

I'll give Central Milling a try. Thanks.

PS. To be clear, I like Caputo just fine. I've tried blue, red and one I can't remember, all suggested for pizza. I just meant it's not locally available and it's imported, so more expensive and I have to get it delivered. Figured I better mention that before the purists and Italian mob put me on a list. 

[Timpanogos Slim]

I'll give Central Milling a try. Thanks.

PS. To be clear, I like Caputo just fine. I've tried blue, red and one I can't remember, all suggested for pizza. I just meant it's not locally available and it's imported, so more expensive and I have to get it delivered. Figured I better mention that before the purists and Italian mob put me on a list. 

My use of CM flour has a lot to do with CM being a company that has a will-call desk 100mi from me, and about a block from one of my nephews. I had some desire to try local products, and there are a bunch of milling companies in Utah. The one closest to me - Lehi Mills is still trying to focus on selling mixes through retail outlets, though they also sell 50lb bags on the commercial market and at many costco locations. And aside from the mixes, they have an AP flour and a "Bread" flour, and if i want the "bread" flour i have to go to the mill and buy it there, in a 25lb bag at the least.

But i digress. When i still thought i wanted to make NP style last year, mid-october, I had the nephew pick up a 25lb bag of their 00 at the dock, and he brought it down when he came for thanksgiving. It may be running out about thanksgiving this year. It's good flour, so i might do this again. Save me experimenting to adapt to a new product.

[Pizzailolz]

Thanks, Tim. I'll post a pic and opinion when I make a pizza with CM flour.