Bread-Bakers v103.n033.13

Hello experts,

I'm hoping someone can tell me what the 'special' part of Italian pizza 
flour is.  I was chatting to a chef at our local pizza place, and he said 
that the benefit was that you didn't need to leave the dough to prove 
overnight before use.  I know it's not high gluten/bread flour as he was 
most scathing about the stiff dough which results if you try to use that.

Thanks a lot,
Lorna
Glasgow
Scotland