Originally posted by kilerclown
VWG is vital wheat gluten and KASL is King Arthur Sir Lancelot flour which is what a vast majority of great pizza made with. KASL cannot be bought in stores but only through wholesalers or through King Atrhur mail order. The flour sold in stores does not have the protein content to mirror what is available in restaraunts. Even adding the gluten, while this helps greatly, doesnt give the same end product that KASL does.
King Arthur bread flour, which is available locally at Publix and Kroger stores, makes a very acceptable pizza dough and, at almost 13% protein level, is pretty close to the KA Sir Lancelot at just over 14%. With high gluten flour doughs, hand kneading can be very difficult and this must be taken into consideration.
As far as the "vast majority of great pizza", I guess that depends on what you consider "great". The fancy joints with their super high-temp, wood-burning Italian ovens, that produce "authentic" Neopolitan pizza, use a "00" flour, like Caputo, that is actually very low protein/gluten at just over 8%.
In my opinion, a 3 day cold fermentation of the dough works wonders, as far ease of handling and taste of the final product. There's a whole lot more to the secret of great tasting pizza than VWG and KASL. pb