Lisa is trying to replicate a Papa John's pizza, using Randy's PJ clone dough recipe to do so. In the early days, PJ's used a hard red spring wheat flour, which most interpreted to mean a high-gluten flour. Now, their flour is a proprietary high protein flour (e.g., see http://papajohnspizza.supersites.ca/papajohnsstory/
). Tom Lehmann says that he has looked closely at the PJ product and believes that the PJ flour has a protein content of about 13-13.2% (http://thinktank.pmq.com/viewtopic.php?p=27372#27372
), which would put the PJ flour a bit above the protein range of bread flour. I believe that all of the flours mentioned by Tom are bromated flours, which, if correct, would not be flours used by PJ since they do not use bromated flours. I have made several PJ clone doughs/pizzas using bread flour or bread flour supplemented with vital wheat gluten, all with very good results. Also, because the PJ doughs contain a lot of sugar and oil, the crust/crumb is soft and tender and not overly chewy.
Of course, Lisa is free to try other flours, including all-purpose flour, but doing so would take her away from a truer PJ clone.