I finally got around to give the All Trumps flour I purchased from Pennmac.com a try.
Well, it was actually the second try. During the first test run I screwed up the hydration and kneaded the dough way too long. The final result was that the crust was too dry and too chewy. I guess it was one of those "Trial & Error" situations that sometimes come with trying out a new flour for the first time.
So, this time I increased the hydration to 66% and kept the kneading time to a mere 4 mins, which was preceded by a 30 minute rest after I incorporated everything for about 2 mins. I also went back to using organic sugar instead of the brown sugar I've been using lately. The dough came out of the mixer incredibly smooth. I also added a 30 minute bench rest before dividing it into three 425gr. balls. The dough then received a 24hr cold-rise, with one additional hour on the counter to warm up.
The crust had a great texture, a nice crunch but was also light, airy and a tad chewy. Very nice, overall.
To make a long story short, this is probably the one of the better flours I have worked with so far to make a good NY-style pizza, albeit the fact that it is bromated, which is somewhat unfortunate. I know they make an unbromated version but that brings up the question if it does perform just as good as the bromated brother.
I will post the exact steps I took in making this dough and the formula later on tonight, since I don't have my notes with me here at work.