Pizza base (bread flour)

Since my last effort at making pizza where I used plain flour, I have read from this source http://pizza.about.com/od/PizzaBasics/a/Best-Flour-For-Making-Pizza-Dough.htm that different flours produce different results and thus different types of pizza dough.  In general, cake flour cannot be used because of the low glutein content. Mutipurpose flour is great for thin crust pizza but tears easily. Bread flour is better for chewiness and deep dish pizza but easier to work with. I thought I’d try this recipes that are for thin crust pizza ie Italian and NY style pizzas.

Recipe (Italian): http://www.sbs.com.au/food/recipes/mauros-perfect-pizza-dough
Method (NY): http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

The tips say to avoid pre-grated cheese which has stabilisers that prevent it from melting properly or to put the tomato sauce on top. Other interesting tips include not punching the dough but using the hands instead of a rolling pin to stretch out the dough and leaving a rim of air at the edges, a well floured surface, and not putting too much oil or it gets soggy.

Salami, peppers, mushroom, cheddar

Corn, pepper, salami, anchovy, olives

Ingredients
3 cups bread flour (makes 2 medium sized pizzas)
1 tsp yeast
1 tsp salt
1 tsp sugar
2 ½ tbsp oil
200 to 250 ml 35 deg C water

Method
1) In a big bowl, add the salt, yeast and sugar to the flour. Keep the salt and yeast separate. Mix each item with the flour then mix everything together.
2) Create a well in the centre and pour in the oil. Add the water a bit at a time until all the flour comes togeter into a shaggy dough. You may not need all the water depending on the ambient humidity. The bowl should be clean.
3) Pour onto a well floured surface and knead for 10 minutes till elastic and smooth.
4) Place back into a well oiled bowl and cover. Set aside to prove for 1 to 1.5 hours till doubled in size.
5) Meanwhile, prepare the toppings. Prepare the baking sheet by sprinkling on cornmeal. Preheat the oven to 220 deg C. 
6) Roll out the dough. I prefer to stretch with my fingers. Transfer to baking dish.
7) Coat the top with a thin layer of olive then spread on tomato paste. Top with desired toppings.
8) Turn down to 200 deg C and bake for 15 to 20 minutes till the cheese has melted and is golden brown. Serve immediately.

Recipe feedback The pizza stays crunchy compared to using plain flour. It stayed crunchy even the next day, cold from the fridge. However, bread flour makes the dough extremely fragile and keeps tearing.