NYT article on pizza made with fresh-milled flour

"All Souls’ custom stone mill, designed by the baker Fulton Forde, shears the bran off into large pieces that can be sifted easily and rubs the germ oil into the starch; in most flours, oils are removed to increase shelf life. The resulting flour has a texture that’s almost creamy. Mr. Bauer calls it the flour equivalent of a well-marbled steak."

i'd be very curious about that flour.