Tonight I made two new thin & crackery pizzas. One uisng all purpose (AP) flour, the other high gluten (HG) flour. The two recipes were identical except for the type of flour used.
Pizza #1 used King Arthur All Purpose flour
Pizza #2 used General Mills All Trumps High Gluten flour
Both doughs were weighed and mixed in exactly the same manner. Both doughs were given a 24 hour rise at room temperature.
After the 24 hour rise, both doughs looked pretty much the same.
When it came time to roll out the doughs, the high gluten dough was the clear winner which rolled out very easily. The AP dough resisted the rolling and kept springing back. But, I was able to get it rolled out with out too much difficulty.
After baking, the two pizzas were compared side-by-side.
The HG pizza was the clear winner with its ultra crisp texture. The AP flour had the same flavor, yet it lacked the crispness of the HG flour.
So, in my opinion, the high gluten flour is the clear winner when it comes to thin and crackery crust pizza.