Dear Marcy, All-purpose versus high-gluten flour is a debatable subject. The amount of protein in flour is important to develop a dough structure in bread that needs a considerable amount of rising. We chose all-purpose because it is so readily available in all parts of the U.S. and pizza dough is a flat bread with minimum rising. Any rising that does happen is more to develop a flavor from the yeast fermentation process rather than to give a large porous texture. You can increase the rising time if you choose to do so thinking you will get a better flavor, but it is not necessary. To get a thin crust, roll the dough out, and then let the dough relax for a minute or 2 and then roll it out again. Repeat the process several times until the dough is the thickness and size you desire. Now for tossing the shell, I do hope you locate someone who can and will give you a hands-on experience.