That makes perfect sense Don. I guess its just funny that they make this high protein flour and then we reduce the protein by cutting it back to perhaps what a normal bread flour would be. I suspect I will experience the same results as you. I bought this huge bag of flour at restaurant depot which is ridiculously large and the thought of cutting it in half makes me chuckle as I'll never get through it! Oh well .. Better hit the treadmill early to work off all this pizza I'll be eating.
I hope you try PFM Power at 100%. Your experience with it will be helpful to you and the forum. I agree about blending being a bit silly. At the same time - all AP gets me a French bread like crunchy crust and won't keep a very thin thickness factor after baking desired in a NY-ish style. Adding some Power Flour resolved that for me. However, I may not have spent enough time learning how to make better dough with all HG flour.