I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in the book with sugar and salt slightly reduced). I was expecting it to be really hard to roll/stretch to fit the tray I always use, which is larger than the recipe claims for a "thin" base, so pushing it a little. Instead it came out better than the last couple of times I made it with all the right flour. The eating texture was good too -- soft inside but crispy where the crust was exposed.
Is pizza dough stretchier/better with less gluten? How much less can I get away with (I have rather a lot of plain flour at the moment). Or was I just lucky?
Note the use of UK terms. Gluten content isn't given on the packaging but "strong" normally works out to about 13% while "plain" should be roughly equivalent to US "all-purpose" so 2--3% less.