A Goodreads user asked this question about
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More:
I cannot find high-gluten flour locally. According to the King Arthur Flour website, the high-gluten flour has 14.2% protein level, bread flour 12.7%. (All-purpose, what I currently use in my dough recipe is at 11.7%). The book does not mention any substitution suggestions, but has anyone tried subbing King Arthur bread flour??
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