MadamEgg, I don't know about the other flours as I've never have done much baking. Figured King Arthur would be a good one to use. High glutin flour will give the dough more pull and more bite to the teeth. KA has some great muffin, pancake mixes as well. Many pizza recipes on thier site too. Read Jeff's website which is mostly for thin crust New York style, I've spoken with him vie e-mail and one thing he told me was that it took him about 200 pizza's to get it right. He's "kinda" into it.
