Awhile ago, on this board, we had discussed the pros/cons of using AP flour vs bread flour for NY-style pizza, and the pros/cons of adding wheat gluten to the dough. We came to the conclusion that instead of using AP flour plus wheat gluten, it was better to just use bread flour.
As I sit here waiting for my lovely Mixilla to arrive, I'm wondering....what about using bread flour AND a bit of wheat gluten? Would that be just "too much gluten"? Or would it more closely approximate true high-gluten "pizza flour"?