I ordered some King Arthur Italian Style Flour (King Arthur Italian-Style Flour - 3 lb.
), and I'm going to experiment with how a weak (low protein) and finely milled flour is going to affect the pizza made using my own recipe.
My pizza is always Neapolitan style, hand stretched and very thin. I read some reviews about this flour that it is very easily torn during stretching, so I'm considering mixing it with some regular bread flour, say 2:1 or 3:1 ratio to strengthen the dough a bit. Has anyone had experience making Neapolitan style pizza with this king arthur flour? How did it work for you?