Recently I decided to try your 00 pizza flour. Unfortunately it didn’t measure up to 00 flour imported from Italy. I tried the formula printed on the bag and wasn’t impressed. So I tried my own 68% hydration formula, same results. In both cases the dough tore easily when stretching out. And the taste wasn’t as mature as the dough made from imported flour. The imported flour formed its gluten strands much better than the KA 00 flour and was less likely to tear. I tend to ferment pizza dough for at least 14 to 16 hours especially since the imported flour is specially milled for long fermentation. Anyway I have deliberately avoided naming the mill that produces the imported flour but if you want to know who it is just ask. Fyi, I try to make it a practice supporting homegrown businesses but in this case I shall stick with the Italian mill.

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