"cshenk" wrote in message
...

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?

Difficult question because the basis between the ponds is not the same.
The short version is USA/Canada classes by gluten level and Europe more
by fineness of grind.

Is there any clue on the bag as to gluten level of the one you have?

This might explain well in laymens terms

https://www.thekitchn.com/whats-the-...0-flour-108281

For the most part, you probably have what will work out as 'AP' flour
here and yes, it works for bread. Adding a little extra gluten powder
is a good thing if you need a lifting bread.

==

Yes, I haven't moved the bag yet to have a look. For a Very Long Time it
has been resting in a large box. Tomorrow I will get D. to lift it out to
have a look.

On the front it does say, in BIG letters .... Pizza Flour!!! I will take a
pic if I remember)