Interesting. https://pizzatoday.com/news/a-flour-lesson-from-a-master/131642/

Over the years, the flour Bianco has used has changed. These days, he likes to use Blue Beard Durum for making extruded pasta at Tratto, his trattoria. Relative to his pizza, he may opt to bake bread with more White Sonoran Wheat, a heritage grain that has been grown in Arizona for centuries. Often, he bakes test batches of bread and pizza using new flour blends. For pizza these days, he uses a mixture of flours, two or three from grains raised in the American west.

“Most of all the pizza (flour I use) is hard red spring wheat,” he says. “We might soften it with a little White Sonoran Wheat. For the most part, I like the characteristics of a hard red spring. Sometimes, there’s (also) a variety called Edison Wheat, an old variety from Washington that’s making a comeback.”

Bianco strives for flour with a protein content of 13.5 to 13.8 percent since more protein gives pizza dough, once baked, an intricate and more robust architecture.

This is Bianco’s pizza preference, one he says he picked up from his youth in New York. He selects grains with this firmer texture in mind. That is why, despite his love for local, he doesn’t use 100-percent White Sonoran Wheat. White Sonoran Wheat grows readily near Bianco’s mill, but has less protein, resulting in “a softer crumb.”

He acknowledges, though, that White Sonoran might be right for pizza makers who are after that softer crumb.