PJ, with a lower protein content in the "00" should I add some vital wheat gluten when using it for pizza dough or bread sticks? I seem to recall it being called for in a recipe for crackers and "sandy" type cookies. In this case I would think it is used more for a crispy texture so the protein content wouldn't be so important. Fran, it makes nice pizza dough and bread sticks as is. It doesn't make a hugely high-rising, thick pizza crust, or big, fat, doughy bread sticks; more a thin crust, or crisp grissini. Best to use a higher-protein flour if you want thicker, chewier crusts or bread sticks - though I imagine you could add vital wheat gluten, if you're simply looking to use up your Italian flour... Enjoy - PJH

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