A famous saying from baseball managing legend Earl Weaver seems appropriate here: "It's what you learn AFTER you know it all that counts." You might want to heed that, elsegundo.
First of all....when you make blanket statements like "all pizza pies MUST use high-gluten flour or they're 'vanilla'," you're treading on thin ice. I myself use high-gluten flour for the particular style of pizza I prefer, and I recommend it over using AP flour. However, I've made pizzas with AP flour, and while not perhaps *quite* as tasty as my high-gluten pies, they were still quite good. Nothing in life is absolulte, and neither is flour usage in pizzas.
In addition, you seem to have an inflexible idea of what pizza should be (not Chicago-style, or pure Neapolitan-style, for instance?); and any pizza that doesn't fit with your "vision" is unacceptable. Well, sir, believe it or not, other people might not share your vision of what pizza should be like. Don't you think it's a bit condescending to tell other people "I hereby proclaim this to be the truth, and if you're doing it differently from how *I* say it should be done, you're wrong?"
And finally, just because someone on Encyclopizza says he uses high-gluten flour, and just because several recipes there call for high-gluten flour, doesn't mean that using some other kind of flour is "wrong." If you can't fathom why that might be so, then I'm afraid you and me won't have much of anything useful to exchange in terms of constructive dialogue.
Incidentally, your claim that high-gluten flour is a good flour to use for many pizzas (notice that I do not say "ALL" or "MOST" pizzas) is hardly a revelation. Just about anyone on this board knows that already. You just wind up sounding silly if you present that idea as some sort of astounding revelation for the benefit of us ignorant fools.
p.s. my favourite pizzerias here in Canada use different flours--some use AP, some use high-gluten. But wait, let me guess--the ones that use AP have bland vanilla pizza, right?
p.p.s. you might want to read some of Pete-zza's posts to see how someone who has real knowledge best shares it with others. In particular, notice his lack of condescension and his clear grasp of the fact that even he, with all his acquired pizza knowledge, is still always learning. He has not "closed the book" on his information store. You might want to think about that.