I happened upon this recently at my produce market. I had heard it's
good for pizza. I've been fiddling around with my pizza dough recipe
and thought I might try it out.

I have been using a combination of bread flour and durum which was
working really well. The "00" dough is very relaxed after it rises.
It does not spring back at all and produces a crust that is actually
crispy. It might have been just a tad too crispy though. I think if
I didn't roll it out as thin - it would have the better combination
of crispy and chewy.

I paid $1.89 for a 2.2 pound bag, which I thought was a decent price.

Does anyone have experience using this type of flour for pizza? I
am wondering if I can cut it with bread flour (or a combination of
wheat/and or durum) and still get the nice relaxed dough result.

I generally put about 2 1/2 cups of flour in my food processor along
with 2 tsp instant yeast and a teaspoon of salt and enough warm
water to make a nice soft dough.

Tracy