I do plan on testing the Briess sorghum syrup more. I am wondering how the Briess sweet sorghum syrup would work with the GM Full Strength flour. Do you think I would need to decrease the hydration some, in the formulation, if I tried the Briess syrup with GM Full Strength flour? I would like to try to achieve a pizza with a little less chew. Do you have any idea of why I achieved different results yesterday.
I have concluded that your market is not conducive to doing a lot of testing, because of the way that the variables at market can affect the results of your pizzas. Also, you do so much experimentation that it is difficult to intimately learn what each experiment means and how it can be reproduced. As for your taste testers, they may actually be the better ones to comment on the results of your experiments since they do not know what you did to the doughs, or so I am assuming. When you know what you have done, there is a tendency to look for it in the results. It is possible, and quite common, to think you found what you were looking for but, in reality, you found something else.
As for the changes you propose to make, I don't see any harm in using the GM Full Strength flour. If the last flour you used was a high-gluten flour, then simply switching to the Full Strength flour alone should make the finished crust less chewy. And, if you keep the hydration value the same, I think that will reduce the chewiness a bit further because it is higher than the absorption value of the Full Strength flour. For an even further reduction in chewiness, you can also increase the amount of the Briess sorghum syrup, say, to 2%, and/or increase the amount of oil. These latter changes will increase the "wetness" of the dough (the increased amount of the Briess sorghum syrup will add a fraction of a percent to the hydration value), but so long as you can handle the dough and the skin made from it, I think you should be OK.
I just thought about something I did different in my last attempt. I did mix the oil with the water, which I usually do last. I also used vegetable oil instead of olive oil, because I was out of olive oil at home. Do you think either things of what I did differently affected my results? I was just trying to think about why my results weren't the same.
I do not think that those changes should have affected the results, especially at the low levels of oil you used.