Hi Jamie, it makes a lot of sense that adding an autolyse would be helpful in most pizza dough recipes because this will increase the extensibility of the dough, so you're definitely on to something here! As far as what type of flour works best for pizza dough, it can depend a lot on what type of pizza dough you're making (thin crust, or deep dish, etc.) and the method of preparation (baked same day, or long, slow fermentation in the refrigerator). In general, a lower protein flour like our Italian-Style 00 Flour will work better in thin crust recipes, and a higher protein flour is preferrable for longer fermenting dough. Congratulations on finding the perfect pizza recipe/method/flour—that's no small feat! 

Barb

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