all i can say is i was shocked at how light the dough was. maybe a lower protein flour caused it .
Perhaps but the majority of the lightest breads and pizza doughs I have made have come from my Con Agra's HG bleached and bromated flour. The lightness in the crumb can come from several sources, but from my experiments I have found it to come from.
-a relatively young dough made with commercial yeast.
-a moderate to well hydrated dough relative to the protein content.
-proper or enough gluten developed into the dough. Good strength but not too much or you can get a toughen texture.
-well proofed but again not too much as the acids can/will start to toughen the crumb. Oil can mitigate this.
-baked well to bake the moisture out from the higher hydration, but not too much as to dry the crumb out. Again oil can help mitigate this.
This is all relative of course. Balance all these factors out and you get a light crumb regardless of the type of flour. I have been able to also do this with different strengths of flour as well.