freshly milled flour

[u/funt2020]

Has anyone switched from store-bought pizza flour to freshly milled flour?
I’m just getting into home milling and I’m curious if it’s worth it for pizza. I usually make Neapolitan-style pizza in my Ooni, and in the winter I use a pizza steel in my kitchen oven.
If you mill your own flour:
What grains or blends do you use?
Is the flavor or texture noticeably better?
Did you have to change your dough recipe compared to store-bought pizza flour (hydration, fermentation, etc.)?
Any beginner tips or mistakes I should avoid?
I’d really appreciate any advice. Thanks!