paul, this recipe calls for high gluten flour but i’ve been using bread flour— but since you’re going to be close to kansas city, there are a few specialty places down there that sell it. 

3 1/2 cups of high gluten flour
9 oz warm water
1 tbsp yeast (this is what the recipe calls for, but i use 2 tbsp)
3/4 tsp sea salt (i use a full tsp, sometimes a little more)
1 tbsp olive oil (i used a TON of olive oil. a lot more than 1 tbsp, probably closer to 5 tbsp actually)

mix water, salt, and yeast: proof for 5 minutes

mix flour and water on LOW until lumpy

add oil, switch to MED speed for 15 minutes 

separate into 4 pieces and refrigerate in separate containers for 24 hours (before putting the dough in the containers i wipe olive oil all around it) (also, before i top the dough when i’m ready to use it, i bake it for like 3-5 minutes so that the bottom gets a little crunchy. also, it’s a good idea to leave a cookie sheet inside the over while it’s heating so that it’s hot and just put the pizza on top of it, don’t remove the sheet from the oven.)

when asked “how do i make someone date me?” my friend answers: “ It’s called merciless persistence. It works.”