Scott & Scott, when I rattled that list off the top of my head, I didn't have any specific people in mind. That was just some stuff I remembered reading here and there. Also I may have embelished some of those a bit.
I know that it is a common belief that 00 won't work at lower temps or should I say won't work as well. Right now I have excellent results at lower temps (3-4m bake times) using a blend of 75/25 00/hg but let's see what I get at higher temps. Maybe it will be even better. This is why I was being ambiguous and saying that I don't agree but don't necessarily disagree either.
As far as digestibility and HG flour goes, it's just as others mentioned. Depends on length of fermentation and extent of fermentation. The shortest time that I have been able to make digestible pies using HG flour is around 12 hours fermentation at room temps. Of course a 24 hour or overnight cold fermentation will help digestibility with any flour.
I recently ate at Nello's in Az. Their deep dish pie is made with HG flour I was told. I asked after eating an exceedingly soft and tender crumb. It was actually lighter than Bianco's crumb, so I was surprise that it was HG flour. But it sat like a ton bricks in my gut all night. I wasn't even hungry for breakfast the next morning. I posted about this in the Nello's Restaurant review thread.
Bianco's crumb is also exceedingly tender and he told me he uses BF with a bit of HG flour mixed in. So HG products don't have to be chewy at all if done properly (meaning the gluten hasn't been overworked).
John my experience with HG flour has just been the opposite. I have experimented with it a lot over the past year and a half and I find it consistenty easiest to work with. It develops gluten just by sitting and requires very little effort in kneading. It gives a consistent puffy aerated rim everytime. It takes me less time and effort to work with compared to 00. And I'm pretty sure it's not b/c I have had more practice or am more familiar with it.
Lower protein flours are exceedingly more difficult to build the proper amount of gluten, especially if it is a lower protein flour that is also highly hydrated. Talk about making it hard on yourself. BUT I keep at it b/c when done right it provides the best results for me so far. And what I mean by best is a soft light crumb with still a bit of a crispy rim. A balance between the 2 universes.
Here's a shoot out between high hydration HG and 00 blended doughs. At their very best, the 00 was better.
Reply #21 (One of the best pies I've eaten. 75% 00 and baked around 3min plus).http://www.pizzamaking.com/forum/index.php/topic,12538.20.html
I can make soft crumbs with soft rims any day with any flour.That is easy to do and takes less effort on my part.
Here are a few examples of exceedingly light and airy crumbs using a HG flour that were not chewy. When the hydration is jacked up high on HG flours, the crumb can be exceedingly soft and moist IF you haven't overwork the gluten. Easier to do than a lower protein flour b/c the extra gluten aids in tenting up the gas bubbles to produce very airy crumbs. It's actually much harder to make an open airy moist crumb structure with a lower protein flour like caputo pizzeria flour. You run the risk of overmixing it trying to develop the gluten. Finding that happy balance between open, airy, moist crumb with a light crispy shell is a lot harder for me with 00 than HG flours.
Reply #80 A high hydration 75/25 HG/00 doughhttp://www.pizzamaking.com/forum/index.php/topic,12538.80.html
Also another bit of misinformation is that HG requires more kneading or kneading with a machine, etc. I disagree with this and find just the opposite to be true.
But these are just my personal experiences and I reserve the right to be totally wrong or change my mind as I learn more.