high gluten flour
I recently read that using a high-gluten flour (KAF's Sir Lancelot Hi-Gluten, or Giusto's "Ultimate Performer") is better for making pizza crust than an AP or bread flour as it produces a chewier or firmer crust.
Anyone here ever use high-gluten flour for pizza crust? What was your experience? Did you like it more or less than using AP or Bread flour?
I also understand that High-gluten absorbs more moisture, so you supposedly need to add a small amount more of water than if you used AP or bread flour?
If you could let me know, I'd appreciate hearing from you. Thanks.