I am using Paul's Flour and Milk Kefir as the leavening agent to Make a Pizza Dough for Tomorrow

Paul (Paul's Pizza) from England was nice enough to send me some flour to try.  I have been trying to think of a different way to use his "special flour".  I appreciate he sent me the flour from England.  The package came the other week and was even marked "Royal Mail" on the front of the package.

I posted a thread on pizzamaking.com to see if other members could come up with ideas about what way I could use this flour.  I mixed the dough this morning in my Kitchen Aid mixer.

I decided yesterday to use a high hydration (74%) dough along with honey to make a dough for his "special flour".  I am using a milk kefir poolish to leaven this dough.

I don't have any idea how this dough will work out, when baked into a pizza tomorrow.  If it doesn't work, it sure isn't Paul's flour, that he sent me.  It would be my fault for making a formula that might not work out in my oven.  I used the preferment calculating tool on pizzamaking.com to figure the formula out.

I will post in the next few days how this pizza turns out, whether it works or not.

A big thanks to Paul for sending me a sample of his flour!  :)

Norma