I tried an experiment with mixing Kyrol and GM Full Strength flour (80/20) for this past Tuesday, using the same formulation for a 5 dough ball batch. I couldnít tell any difference in how the dough balls handled or how the final pizzas looked. I didnít take any pictures, because really there wasnít any differences in how they looked. They also tasted the same. I thought those results were odd, but I sure canít explain why there werenít any differences in those pizzas.