When I joined a baking community a few years ago, a lot of bakers recommended Italian 00 flour which has a lower gluten content and is finer in texture than American all-purpose flour. They promised the pizzas and breads made with this flour would be more flavorful and fragrant. This type of flour though was not available at the time but King Arthur started selling a similar flour although some bakers said the pizzas they baked with it didn't have the same aroma and flavor. How can they tell with all the toppings on the pizza? Texture, maybe, and bite too but I'm not sure about the "fragrance" of the dough. I bought a small bag of imported Italian 00 flour from our local grocery store, Giant, so probably they will start appearing in most stores. One thing for sure with this flour, it makes perfect Neapolitan style pizza with its signature crispy tender crust. I have to bake another batch with minimal toppings using this flour and ordinary all-purpose flour for a taste and aroma test.