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I decided to dig a little deeper in my quest for the 'perfect' pizza. I made a batch of 100% fresh milled hard red winter wheat, with very high yield (very little sifted off after milling). Just looking at and feeling the dough, I don't think this is what I am looking for. I suspect finer sifting will give better results, or blending with 00 flour (which is what I have been doing with excellent results).
I also made a batch of my 'best yet' dough...so nobody will be disappointed on pizza night. It is mainly 00 flour, and I sneak in some olive oil and fresh milled whole grain flour after the gluten develops.
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