Hi Neal, if you bought the Italian-Style flour, this type of flour is a lower protein (8.5%) 00 flour. This particular flour is best suited for thin crust pizza, crackers and foccacia because it stretches easily and will deliver a crisp crust. It isn't likely to substitute well into this recipe because the lower protein content also means it won't absorb as much liquid as our unbleached all-purpose flour, and will result in a much wetter dough. 

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