Can I used KA Italian Style Flour instead of the mellow pastry blend? I just made these using traditional KA flour but then realized I had purchased the italian style for pizza dough. Also, while living in Upstate NY, I frequented a bakery that sold pizza knots (pepperoni), pesto knots and Asiago Garlic knots. Any idea how could I incorporate other ingredients into the dough to add to the flavor? Can't wait to try them when they come out of the oven! Jennie, I think the pizza flour might make them a little flat, as its protein level is quite low (so lower-rising), but give it a try; cut back on the liquid by a couple of tablespoons, adding more if you need it. Add whatever you like to the dough, once it's risen the first time; chopped pepperoni, grated Asiago, etc. Enjoy! - PJH

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