On Fri, 26 Oct 2018 09:48:45 +0100, "Ophelia" >
wrote:

>Some time ago I bought a Very Large bag of pizza flour (It is still
>sealed)
>
>Don't ask my why, I don't remember .. but .. my question is, can I add
>gluten and use it for bread flour?

The pizza flour I see here is already high gluten and I believe that
Steve just posted yesterday that his experience is the same. I'd try
it to make one of your regular loaves and see how it worked out. I
would think it would be at least as strong as plain flour and people
made bread from that for years. Let me know.
Janet US