I am in Canada Dave, so getting high gluten flour here is just impossible
I have tried
pastry flour and it tasted better than regular all purpose flour, but I gave up on using it as it's almost $10 here for a very small bag.... I pay about $.80 for a huge bag ( 4x the size ! ) ( all purpose flour )
Steve has it right though, on the fermentation.... if you want pizza on Friday night, make your dough on the thursday night, and then just cover it and put it in the fridge.
Many places up here in Canada supposedly substitute 7-up for water in dough, but I don't know that for a fact, but I've heard that rumour a few times. The 7-Up would help in the rising of the dough .... we don't have the assortment of pizza styles down in the States. You could call 100 places here in Ontario and ask for a Chicago pizza and they would say "what's that ? " .... and no I'm not joking.... I've seen a few places that make a "fake Chicago" ... they just make a regular pizza and change the topping and sell it as a "Chicago" ... what a joke that is.... just silly if you ask me.
Anyway another little secret we use up here in the real pizza places is cinnamon.... pizza joints will add a bit of this into their sauce.... you can't tell it is cinnamon if the place has done it properly though.... it just gives it a nice taste that you just can't put your finger on.... it's very popular in Montreal ( very European )
I've never seen high gluten flour, but I'd love to try it....... I wonder where all these pizza joints get their flour from..... wow.
anyway welcome to the group, and tell your friends :-)