A couple of nights ago, I watched the Blais pizza segment again for the first ten minutes or so. What I was most interested in was to see how Patsy's makes its dough. From what I could tell, Patsy's uses high-gluten flour from Sassone's, which is a grocer in the Bronx and apparently also a supplier to Patsy's of the tomatoes for the pizza sauce, fresh yeast, water, and oil. I don't specifically recall seeing the salt added but it may have been in with the water. There was some discussion of wild yeast but it wasn't entirely clear to me what role it played, or maybe I missed the connection. Apparently the dough is fermented overnight, in which case wild yeast might be a factor, especially if the dough is fermented at room temperature, but even in that case the fresh yeast would overwhelm the wild yeast.