I've made this twice now and I have to say, I'm never buying store bought pizza dough again! The first time I made it with KAF AP flour and only let it go the first 24 hours. It was good, but didn't have the flavor I wanted. I also didn't like how crisp the crust got, although my husband loves that. I made it in my BBQ because it was hot that day and with the pizza stone well heated it came out excellent, great chewy bubbly crust. The second time I made it I used KAF Bread Flour and High Gluten Flour. I let it go the full 6 days and the flavor was phenomenal. I made one pizza in the very hot oven with pizza stone and even only cooking it 10-12 minutes (no broiler) the bottom was still too crisp for my liking, but again my husband loved it. So the second pizza and cooked a little longer at 425 instead. I liked it better, but might go up to 450 or 475 next time, or let the stone get hotter longer as it wasn't too crisp but was a little...hm, too not crisp. I will definitely use the bread flour and high gluten flour going forward, everything about this crust is great!

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