Supplementing all-purpose flour with vital wheat gluten does produce acceptable results for some people, but it still isnít as good in my opinion as using a higher-gluten flour to begin with. I also understand from what I have read on this forum that it is very difficult to find high-gluten flours in Canada. Hopefully, one of our Canadian members will help you identify a source.
My experience making New York style pizzas using all-purpose flour is somewhat limited, mainly because I have access to higher protein flours. However, some time ago, I came up with a modified Lehmann NY dough formulation using all-purpose flour, vital wheat gluten, and dried dairy whey. That combination worked out very well for me and was the only such formulation that I was prepared at the time to recommend to others. The formulation and processing methods are described here: http://www.pizzamaking.com/forum/index.php/topic,576.msg15669.html#msg15669
(Reply 205). The background for that post is Reply 204.
I might add that since I came up with the above formulation, I was informed by one of our members, November, that the method of calculating the amount of vital wheat gluten that I described in the abovereferenced post is not technically correct. Fortunately for us, he was kind enough to devise a tool to calculate how much vital wheat gluten you need to combine with a base flour (e.g., all-purpose flour) to achieve a combination with a specified protein content (e.g., 12.7%). The tool, called the Mixed Mass Percentage Calculator, can be accessed at http://foodsim.unclesalmon.com/.
I am not sure whether the brands/types of flour and vital wheat gluten you are using in Canada are in the pull-down menus, but if you need help using the calculator, please let me know.
Another all-purpose flour dough recipe that is one of my favorites is described here:http://www.pizzamaking.com/forum/index.php/topic,1707.msg20711.html#msg20711
(Reply 20). Although I didnít use vital wheat gluten in the dough formulation, I alluded to doing so. I especially like the use of honey in the dough. The characteristics of the finished crust are quite similar to a NY style, and with a thickness in line with the NY style.
If either of the above dough formulations is of interest to you, you may have to adapt your bread machine processing a bit. Also, I used pizza screens, which will produce a somewhat softer crust than one baked directly on a stone. I donít know if that will get you closer to a commercial crust, but you should be able to tell. Keep in mind, however, that it would not be unusual for a commercial crust to be better than one baked in a home oven. I think that is one reason why commercial pizza operators are often able to make decent pizzas using all-purpose flour.