In the pizza dough above... modified cornstarch... i associate its use as having a better freezer (frost-defrost) handling... to add it to my pizza dough, i would want to see some research underlying that.. as a dough relaxant?... if i can't toss it up in the air that is not good..... The modification is done with a specific purpose in mind, to solve a technical baking issue ( such a the cornstarch weeping when defrosting), different manufacturers of "modified cornstarch" are not necessarily interchangeable.
I still like the CIA pizza dough with their addition of semolina (and i use a mix of bread and all purpose flour)... the only place where i use only bread flour is for my bagels. And my sandwich bread, hamburger and subs buns, i use all purpose flour and pastry flour...
