My (obvious) question is "How about substituting an equal protein flour?" if we don't have the Italian 00 flour on hand. I reason that the flour flavor would is more noticeable in slow yeast rising doughs that bubble away for days. This is a relatively quick, chemically leavened dough, which makes me wonder if the strong american flour flavor would be very noticeable in a side by side tasting? Sure, Scott - if you have an 8.5% protein or thereabouts, it should act the same. Our Italian-style flour is American - it's simply milled to those Italian protein specs. Also, notice there is in fact yeast in this dough - and it rests overnight. That's what creates the flavor, not the type of flour. PJH

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