I use King Arthur for everything! I've been doing a NY style pizza using the KA bread flour. I rest the dough during mixing and let the dough sit in the refrigerator for up to five days. I'm using a stone heated to 500-degrees for two hours. Topping is simply canned plum tomatos (de-seeded and pulsed with immersion blender) sprinkled with garlic salt, fresh mozzarella and basil (olive oil on top). Cooking time is minimal (five mins??) I've been working on this for a month and the results are better than any pizza place where I live.

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