When I am working with a recipe that calls for a flour with an especially high protein content, I often use the combination of VWG and a base flour (usually bread flour). But not everyone likes using VWG, perhaps because the combination is not the same as using the higher protein flour. Professionals rarely use VWG although some contemplated it a couple of years ago when the price of flour, including high-gluten flour, went sky high. After examining that possibility, I think they concluded that customers would notice the change and that it wasn't worth trying to save a few pennies per pizza by using VWG or going to a lower protein flour. My advice to people is to try VWG in a few test doughs and see if it passes muster. A good experiment (but one I have not tried myself) is to do a side-by-side experiment in which you make one dough ball with just KASL and a second one with a combination of KABF and VWG with a protein content that is the same as the KASL.