I finally managed to get my hands on Italian OO flour (Barilla brand) for pasta making purposes: the improvement over all-purpose flour was absolutely vast. The pasta was perfect, some of the best I've ever had, with a toothsome springiness that my previous all-purpose efforts lacked.
I wonder whether anyone has used OO for pizza making, which is my next enterprise. Does anyone have a tried-and-true dough recipe that utilizes OO?
Is there anything else that OO is good for?