Norma and Loo,
To satisfy my curiosity, I conducted my own V&N clone dough experiment yesterday and today, but using a different flour. I hope to report further tomorrow once I have gathered everything together for the report. However, I believe that a more accurate nominal thickness factor may be around 0.057 and even lower when adjusted for the fact that the obligatory bench flour increases the weight of the formula flour. I also believe that the amount of salt in the dough formulations I came up with may be too low. Overall, however, I believe that the total nominal hydration value (formula water and the water component of the milk) is about right (around 66%). I also think that the V&N dough is fermented at room temperature the whole time and can support up to 24 hours of room temperature fermentation, although that may be pushing the outer limits. Because of the preliminary nature of my experiment, I did not take any photos, however I hope to post a revised V&N clone dough formulation tomorrow for the 14" size to allow others familiar with real V&N pizzas to test the new dough formulation should they desire to do so and offer their feedback.
What would also help is to have some feedback from those who have eaten V&N pizzas in describing the character of the finished crust. I have read where patrons often describe the finished crust as cracker like and crispy, but I have learned from my experience making DKM cracker-style pizzas that there are different degrees of cracker-like texture and crispiness. Perhaps BTB, who is familiar with both the DKM and V&N crusts, can clarify the distinctions, if any, since I have never had a V&N pizza.