Haha Peter I caught the "two line" comment right off the bat. I guess that is the college guy in my coming out.... LOL. I don't mind the smell of vital wheat gluten but have never tasted it alone. I'll give it a go when I go to the kitchen next time.
And Scott, thank you for the heads up, I will call around and try to find some bromated flour at a local pizzeria or distributor. I have heard of All Trumps before but not the ones you mention, Spring King etc. I may try to do a New York Style pie with my KABF and no VWG at all and see if I can tell the difference. I have been adding it to my MM clones as I said and you may be on to something that I've noticed in that it can be a bit gummy and doesn't reheat very well, although it is pretty good straight out of the oven. Oven Spring is also something that I am not getting as Norma and them have in their MM clones, so when I make a New York style next hopefully I can have the right flour.
And Norma, those gluten mass tests are very interesting. I couldn't find Hodgson Mills VWG when I was buying mine, which is what I wanted, but ended up going with the Arrowhead Mills. I guess it is close enough though since I can use that calculator Peter linked in one of my threads to get the protein level up to what I'm looking for.
Thanks for all the information on VWG. I have gained an immense amount of knowledge when it comes to all things pizza over the past few weeks, which carries over into almost every other form of cooking whether it be baking or whatever. Maybe I will become a better baker as time goes on. -Cory