I was hoping to find KASL at the super grocery. The other product was Bob's red mill, VWG Flour. I guess your saying that the VWG "flour" just describes the form (consistency) of the VWG and you cannot use it in place of bread flour or KASL in that quantity ? I thought that the WRISE was the leavening in the mix, I guessed that they put enough WRISE in the mix to "take care of" the leavening ability of the 7% protein flour. ( I re-read your reply, you said it was heat activated. So technically, there is no leavening in the tort. mix ?) The mix already contains soybean and or cotton seed oil, so I wasn't going to add any extra shortening for that portion (1/2) of the flour. (But rethinking it now, there can't be that much in there because it doesn't come out of the box looking like the "cornmeal mix" that others report on their thin crust doughs.)
I'm all ears and learning, so please keep it coming. Peter, how would you compare/ contrast the difference in the DKM thin (or Your thin) -vs- the 30 minute Shaky's that Steve did?
KASL is almost never found at the retail level in supermarkets and the like. That is generally true of all high-gluten flours. That is why I wondered what brand you might have found and were planning to use. You could use bread flour, which is found in most supermarkets, to blend with the WW tortilla mix. That would boost the total protein content to around 10% for a 50/50 blend. For such a blend, you would perhaps not want to exceed a hydration of around 56-57%. You could also add some oil or shortening to boost the fat content if you want to retain the same general fat content of the WW flour.
As you will see from the description of vital wheat gluten at the forum's Pizza Glossary, at http://www.pizzamaking.com/pizza_glossary.html#V
, VWG is not the same as high-gluten flour. It cannot be used as a substitute for high-gluten flour. So a 50/50 blend with the WW tortilla mix would not work. That would also rule out a hydration of 65%, which would be far too much for a flour blend based mostly on a 7% protein flour. You could boost the protein content of a 50/50 WW tortilla/bread flour blend as mentioned above by using VWG. The 10% figure mentioned above would be similar to the protein content of a low grade all-purpose flour. You could boost the protein content another couple of percent using the VWG.
The WW tortilla mix has leavening capacity in that it includes the basic components of the product WRISE, which is a chemical leavening system. What we do not know is how much chemical leavening the WW tortilla mix uses other than it is less than 2%. I suspect that there is some rise in the tortilla dough but it may not be as much as you would get with a regular dough. It is also possible that the WW tortilla mix leavening system is not encapsulated so as to kick into action during baking/cooking. There are now quite a few products on the market that include ingredients such as used in WRISE. However, the WW tortilla mix does not contain yeast, which is an ingredient that can be used along with the chemical leavening system. I don't see any problem in your using 0.5% IDY in your case. However, to know whether that it is adequate in your case we would need to know what kind of fermentation you plan (room temperature or in the refrigerator) and for how long you plan to ferment the dough.
Since I have not tried Steve's Shakey's clone cracker-style pizza, I cannot compare it with DKM's or my thin cracker-style pizzas. However, my thin style had thinner crusts than DKM's.