I'm not sure I'm in total agreement here, if such was the case are you telling me you can make a cake batter out of high gluten flour? Flours have different properties, that's why there are so many produced, each has it's place in baking, and each has a job it's best at. Some people go way outside the norm with high hydration and can change the way some flours react, but that's way beyond the scope of a novice pizza maker. Flours have a specified absorption rate, the point at which flour is sufficiently hydrated for normal use. Going way beyond those limits may suit an experienced baker, but can lead to real frustration to someone just learning the intricacies of dealing with dough. Generally, the lower the protein of a flour the more tender the finished product, and as you increase the protein you move to a more dense, chewy finished product. Not everyone has the experience that some others have, suggesting that everyone can achieve a light airy crust with Sir Lancelot flour may not be the greatest advice to give, especially if some one is just getting their feet wet in pizza making.
I'm not sure I understand what you are getting at....where did I say you can make a cake batter with HG flour? And no you can not make cake with HG flour, at least I don't think you can, but yes you can make a batter with HG flour by mixing in a lot of water yes. If you bake it up will you get cake? No, but then again I never said that.
What I said was that you can make light and airy crumbs by increasing the hydration and developing the gluten properly and then making sure you bake it long enough to bake the moisture out. And just because you use HG flour, you are not relegated to making heavy and dense products like bagels and such.
No one is going to argue that specific flours have specific absorption rates and specific purposes, but what do you consider is "normal" use? Is it normal to use bread flour to make ciabatta bread? If so what is the typically hydration ratio of a ciabatta bread and does it fall within the normal absorption rate for bread flour? The answer is no.
And who is going way beyond the normal absorption rate of any given flour? Where did I recommend hydration ratios? I did not. And if you want a more light and airy crumb using HG flour at typical recommended hydration ratios, all you have to do is increase the hydration ratio by 3-4%, so nothing outlandish. But again, that goes hand in hand with proper gluten development, and proper baking. Generally, the lower the protein of a flour the more tender the finished product, and as you increase the protein you move to a more dense, chewy finished product.
I said that in my first post....Not everyone has the experience that some others have, suggesting that everyone can achieve a light airy crust with Sir Lancelot flour may not be the greatest advice to give, especially if some one is just getting their feet wet in pizza making.
Yes not everyone's experience will be the same when working with higher and lower protein flours. That's because there are many other variables that come into play. That's the point you missed about my post. You don't want to say that HG gluten flours will make a heavier and dense crumb because it will not always depending on other factors such as hydration, gluten development, and baking. And where did I suggest that everyone can achieve a light and airy crumb? I said it's doable if you balance those three aforementioned variables. And I don't know if Mary Ann is a beginner or an experienced baker, but she obviously noted the same observation. I merely was explaining the "why" to her observation that she made a lighter crust and crumb with HG flour compared to BF with lower protein.