Unless someone's in the business. I can't understand the secretness of a dough, that said, I also use occident flour (as Norma is well aware of) and make pies which looks very similar. My recipe has constantly been flour, water, salt and yeast with a long cold ferment, it always gets me where I want to go.
You know I usually am never secretive and always (until now) posted almost every step of the process, formulation and photos of almost every pizza I have made on this forum whether good or bad. I have never minded before if anyone tried to copy anything I have done on this forum. I will continue to share what I have done as far as making different styles of pizzas, so it can help anyone that is interested. This forum and all the members have taught me all I know about making pizzas.
Since this recipe was given to me from someone that wants their recipe to remain anonymous that is why I canít post it. I hope you or anyone else can understand. I can post what sauce I used or my cheese.
I know you use Occident flour, which is a common bond between us.
I think I am going to change to Kyrol flour for the next iteration. I have always loved your pizzas and have enjoyed watching what you do.