KA Organic AP Is slightly coarser than the regular AP, the regular feels very silky to the touch but the OAP feels coarser in my opinion. I had a bit of both left in my flour bin and just chucked it in.
The dough was eyeballed. I'm only sure that I used around a 1/4 cup of water, sorry that this is not helpful to others but it wasn't the ultimate clone crust. It was close but no Bananananana
My bench flour is a 50/50 mix of semolina and KAAP, I'd say over all there was around 20 to 25% semolina in the final dough. It felt right but it lacked a bit of grease, tasted fine, had that little Lou's squeak too it but needed the Olive Oil or maybe butter to get it there. I used the bench flour as I was out of straight Semolina.
As for Del Monte, the organics taste OK, they are cheap from costco, I use them for making sauce, only once used them straight on a deep dish, never again. I prefer the larger whole pieces of tomato hand shaped. I've never used any other of their products, feel free to tell me why you don't like them, I'm all for consumer information, be it on taste or working practices
These San Marzano 'Region' from Whole Foods are nailing it for me right now, the taste is very similar to Lou's with no extra seasoning added. It has almost the same taste, but not quite, it's just 'A good tomato'
The Nina were also good but required a little salt to bring out the flavor, I need to get back to costco and pick up a few tins, as they were under $3 for 106.oz
Thanks for the compliments, they sure do taste good, I can vouch for that, my waist line also