Ok, I made a pizza with bread flour 4 grams, 31 grams which I quess would be 12.9grams of protein. The crust was more flexible, able to fold when eating. My problem was stretching out thin. I let rise in a warm place for 1 hour and then started with a ball and rolled in flour and used the method with my fingers in a circular manner then knuckles. Even picked up to stretch. Just couldn't get it stretched out enough, a little on the thicker side. I quess it takes alot of practice, just don't want to use a rolling pin. The other half of dough I am refrigerating overnight and will try again tomorrow to stretch out into a pizza. I even baked it at the highest temp my over would go 500 2nd rack up from bottom on a stone. How big a difference does a pizza oven make?