Re: sticky dough

Quote from: PeteSanoob on Today at 05:20:25 PMSounds like solid advice!  Thanks, I appreciate it.  Right now I’d be fine with just making a good pizza and am not super concerned with it being technically “correct” or an exact clone of someone else’s pizza.  I’m hoping with some persistence and practice, I’ll be moving in the right direction.  Thanks again!

Yeah, you can make good dough with KAAP. 

When it runs out you can look for any bread flour for more protein. There’s no need for “pizza flour” unless and until you’re getting into high temperature stuff.