Originally Posted by menschmaschine
Is that because it uses all-purpose flour? There is less gluten in all-purpose flour than in bread flour. Here's a quote from a chef website:
No. In fact, I use high-gluten flour for mine, but the same holds true-- in order for the gluten to form, the flour needs to be properly hydrated. It's similar to concrete curing-- the longer time it takes, the longer the chains gets.
Here's a link to the web page in question. I will forewarn you, though-- this is one of the worst web site layouts I've seen in my life. If you can get over it, there is a wealth of information on recreation of the quintessential New York pizza. I will also warn you that this guy is certifiably insane in his quest to make the perfect pizza, even going so far as to make his own mozzarella cheese (different passion, perhaps, but if he were a homebrewer, he'd fit right in with most of us). As a true zealot, he has opinions on things that you may or may not agree with (hot-side aeration, anyone?), but if you can get past it you'll learn a ton. At least, I did.
Go to this page:Jeff Varasano's NY Pizza Recipe
and search for "Check out many more photos at the bottom." Start reading there.