Hi Elizabeth, our 00-Pizza flour (11.5%) has a similar protein percentage to our Unbleached All-Purpose flour (11.7%). While it should work fine in our regular pizza crust recipe, you may find the dough a bit wetter and harder to work with, especially right after kneading (as PJ recommends doing in order to achieve a thin crust). You might want to hold back on a few tablespoons of the water, and add as necessary to develop a soft, supple dough. 

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