Sbarro's Pizza dough recipe

Welcome back to an old thread...speaking of Sbarro's...while I won't eat their regular pie...when hungry at a mall, and looking at most of the other junk served...I'll head over to Sbarro's and ordet a slice of their stuffed Brocolli and spinach pie (maybe two!). It reminds me of my mom's Easter pizza in the 50's...which today we'd call a stuffed spinach pie....oh was that so good....and hard to find, even in many local Italian pizzerias....How many out there love a spinach stuffed pizza?? Still make mom's recipe when I get ambitious!!!

For the flour make sure to use bread flour. I know they use flour that has a low protien %

I go on PizzaMaking.com once in a while, and they say NY style pizza dough can be done with bread flour, but they usually use something like King Arthur Sir Lancelot flour, which has a higher gluten level. Is protein and gluten the same thing?