I just tried to post a pic of the flour I bought at my local italian market. But it said the file was too large. I bought a kilo bag of "napoli antimo caputo, chef's flour 00" . I was saddened when I read everyones reviews of KAF italian style flour. I just bought a couple bags of it and made some dough. I was concerned about the low protein content but bought it on their recomendation. We shall see how it turns out. Im a total newbie when it comes to making dough so any and all input is more than welcome. Im cooking in a crappy old "CALORIC" oven at 500-550 on an emile henry stone. I see a lot of you guys have wood stoves and can cook at 800 but alas I am a simple man. Would a certain flour, or certain gluten content be better for this set up?