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Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead, I'm using bread flour that has 12.7% protein.

I have gluten flour that has 75% protein. How much gluten flour would I need to add to the bread flour to get an overall 15% protein level?

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If x is the fraction by weight of bread flour, then:

0.127x + 0.75(1-x) = 0.15
0.75 - 0.623x = 0.15
0.6 = 0.623x
x = .963

So, use 96% bread flour and 4% of your high-gluten flour, by weight.

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