Hi John, thanks for your feedback on our 00-Pizza Flour! The "00" designation has to do with how finely milled the flour is, and different 00 flours can vary quite a bit in terms of protein percentages, which will affect how much gluten development occurs. It sounds like the Italian flour you prefer is higher in protein, which is likely to work better in recipes that call for a longer fermentation time. The protein percentage of our 00-Pizza Flour is close to the level of our Unbleached All-Purpose Flour (11.7%). If you'd like to experiment with it further, I'd highly recommend trying it in our Weeknight Neapolitan-Style Pizza recipe. 

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