I guess it does say that. I need to read the material that I've quoted better. Good luck on the experiment.
The experiment was a success. Scientifically speaking, I suppose all experiments are successful at something, but in this case I mean to say I managed to make a decent pizza out of the whole thing.
I used the recipe in loo's post that opened this thread for the dough (thanks very much for that!), but subbed short patent flour for the all-purpose. A decent Wisconsin mozzarella with Bellino peeled tomatoes (chopped in a food processor) provided the basics, and a Johnsonville mild sausage patty was set off by sauteed mushrooms and black olives.
I made two dough balls, one with cream of tartar and one without, and ran a mini-pizza comparison through the oven. The crusts were nearly indistinguishable. Secret ingredient? It did seem the cream of tartar crust was just a bit softer, but the difference was negligable.
For nit-picks, I made the crust too thick, neglected to pre-heat the pizza stone long enough (I'm using one of those aluminum pans), and the olive oil I used was a bit strong in flavor. But it was still an excellent, restaurant-quality overall. Many thanks to all contributors to this thread!
The thick dough prevented the overall crispness one expects from a Gino's or Giordano's crust, but the "biscuit-like" texture was certainly present. I suspect the short patent flour and the very low hand-kneading times (no more than two minutes) contribute more to this than the cream of tartar.
I wound up with half a pizza left (it's a huge pan), and have the second dough ball waiting in the freezer. I'll be eating well for a while, it seems. :-)