?What to do with KA Italian style flour?
I bought bags of KA Italian style flour and Pizza flour. I have made two pizza crusts with each of these flours but I don't like the texture. It is too airy, styrofoam-y,crisp without enough substance. I was trying to create a NYC style crust. Normally, my crusts are too bread-y. But now that I am learning more, I think that the Italian style and pizza flour are too low in gluten for what I want.
So, I don't mind experimenting but could use some guidelines from experienced bakers. How can I use these flours so that I can get closer to the NYC style pizza dough? Or do I need to just find something else to do with the flour since it won't ever give me a NYC style crust, even with mixing in other flours?
AND if I shouldn't use them for pizza, what else are they good for? Keeping in mind that I really don't like the texture I get from them alone.
Thanks for any help you can give me!