I've inherited a large quantity of very low protein pastry flour that I'm trying to make pizza from by combining with vital wheat gluten. I've tried varying ratios of VWG to pastry flour along with varying levels of hydration and no matter what I do, I'm not getting an extensible dough/proper sheeting. From the moment the VWG starts hydrating it acts like torn/overworked/lumpy dough and appears to stay that way for the duration of the baking process.

I normally work with a bromated high protein spring wheat flour and after it's been allowed to hydrate a bit, it's pretty much insta-sheeting/perfection every time. Is VWG damaged gluten? And if, so, is this damage irreversible? If not, are there ways of encouraging VWG to be more extensible?

Can VWG be left out in the open air to oxidize like you would regular flour? Will this make a difference?

My regular bread flour dough gets a 15-20 min autolyse. 30 minutes seemed to have very little effect on the VWG version. Would an overnight autolyse help? Besides an extended autolyse, would an overnight cold proof help the gluten hydrate?

I like the flavors I get from a long cool rise so I've been taking this route with the VWG. Will reverting to a warm proof give me additional extensibility?

Does ascorbic acid help with extensibility? Rye bread is made with VWG, correct? Does the acid formed during the souring process aid in extensibility?

Because the VWG dough appears to be overworked/torn right off the bat, my natural inclination is not to knead it any more. Should I ignore this impulse and knead it aggressively like I would normal dough? I've tried kneading/not kneading, but the results have been pretty much the same- lumpy, easily torn dough.