Yes offcourse the dough is complicated but we have seen a clear correlation between high gluten content and mor gumminess in the dough both before oven and after.
Dont matter how good you are cake flour will always produce a more tender pizzacrust than caputo pizzeria?
Correlation is bigger between gumminess and gluten than gumminess and strenght (W) since streanght also can be added by oxidising agent.
Caputo blue has a gluten content of 13,5 % my good friend works in a laboratory for flour so has measured it.
Also the fallingnumber was 360 which is really high, so if you experience problems with getting color on crust if this what you are after this might be a reason.
The workflow change everyday so the problem is not gumminess per se but more in general.
I think our pizza is more soft than most pizzas in Napels.
I think i will try and mix pizzeria and extra if i can get my hands on it. But i will not lower fermentation time as i think its bad for crust color. My theory
Sorry for spelling