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OK, skip that one :-)
Yes, but it will alter the structure of the dough, too. The added gluten will, er, should give the dough more elasticity and enable it to hold larger air bubbles. Even US 'all-purpose' flour is likely to be a lot 'harder' than 00, so if the original recipe called for all-purpose, adding some of the harder wheat will bring you closer to that original flour strength. Reinhart's book on pizza made me realise why North American pizza differs from the original Italian, and what a battle bakers who moved to the US from Europe must have had as they tried to recreate their favourite breads. In the end they developed new favourites, which Europeans now struggle to make :-))
I agree absolutely. It was just a thought, in case you were following the recipe exactly.
Oh, Judith. Think of all the recipes you've posted, all the interesting and helpful (and humorous!) suggestions you've made to me and everyone else. I'm very happy to do this, but I'd be much happier if I knew enough to be certain I could be helpful!
regards sarah
-- Think of it as evolution in action.
