Myabe I'm just too old school.
Not at all...adding gluten enhances the dough somewhat, but it is strictly optional.
While most American pizzerias (including old school, NY places) use high gluten flour, if the dough isn't soft enough it can make for a tough crust. In Italy, I'm told they generally use a softer flour and certainly don't add more gluten.
The NJ pizzeria I worked in many years ago made a very soft dough the day before use (when possible...sometimes we got slammed and had to make same-day dough; but freshly made dough makes a decidedly sub-standard pizza). I guess that making it the day before gave time for the elasticity to develop, as well as a characteristic lightness...the dough was very supple and easily shaped, and baked up light and airy on the all important outer rim crust.
I've duplicated the dough at home many times and it works great...but what I can't
duplicate and what sets some average pizzas apart from an outstanding one is the temperature of the pizza oven; at the pizzeria we operated the ovens at almost 800°F...the pie was in and out in a very short time and was authentically and nicely singed (if you've ever had a pie at John's in Greenwich Village, NYC, you'll know what I'm referring to). The highest temps I can get from my home oven (with stone in place) is around 550°F...close enough, and it makes a good pie, but I do miss the character that a really blazing hot oven contributes.