High-gluten flour

A very strong, high-protein flour used where a chewy, structurally robust crust needs to support heavy toppings or pan baking.

Behaviour

High absorption; produces a strong, chewy, structured dough that holds up well to heavy toppings

Tolerant of longer fermentation and heavier handling without breaking down

Preferred for New York (some pizzerias), Sicilian-American, Grandma, and pan styles that need structural strength

Pizza al taglio (Roman-style)Acceptable substituteLimited evidence
Further raises the hydration ceiling before the dough loses structural integrity.
Where the highest achievable hydration and dough strength are the priority.
New York-style pizzaStrongly suitedGenerally accepted
Increases chew and structural robustness under a fully loaded slice.
Favoured by some pizzerias specifically for an even chewier, more structurally robust slice.
Detroit-style pizzaStrongly suitedGenerally accepted
Reinforces the dough's ability to hold shape and support heavy toppings without collapsing.
Where extra structural strength is wanted to support a heavier topping load in the steel pan.
Sicilian-American pizzaStrongly suitedGenerally accepted
Gives the thick, focaccia-like pan crust the strength to hold an open, airy crumb under a heavy topping load.
Grandma pizzaAcceptable substituteLimited evidence
A workable, slightly stronger alternative for a chewier base.
Buffalo-style pizzaAcceptable substituteLimited evidence
Further reinforces structure under a heavy topping load.

Bread flour is the closest widely available substitute at some cost to chew

Marketed mainly in the US commercial baking trade; not a standard Italian or UK retail category