Oh, well that kind of burst my bubble
I guess I need to learn a few things still it seems hehe.
Ok, so the pastry flour I bought has a *lower* gluten rating then all purpose,
wow, that is indeed interesting.
The funny thing though is there is an absence in my dough for the first time, that I have
always had, - and that was a taste of "non-pizzeria" type dough.
For the first time last night using that new flour, it tasted like the real pizza place, really strange.
I'm now going to have to find "pizza flour" and see the difference once again.
Another thing, I found the dough wasn't bad at stretching either, I tried for fun last night to make the pizza dough into the pizza shape by using my knuckles as I have seen them do, and it kind of worked, I got the pizza out to about maybe a 10" circle, pretty good for an amateur, - the only thing, the outsides of the dough ( the out edge) was much thicker than the middle, so I re-did it using a rolling pin.
Anyway interesting stuff, really !
Thanks for all the tips