Here's an experiment I did using All Trumps flour (it's the best flour I've used to date). I haven't tried laminating a real, real low hydrated dough, using the rolling pin techniques "and" using All Trumps flour. So, this pizza is from a 20 ounce sheet of dough I laminated using 6 layers. The hydration rate is 38% plus 4% oil. I didn't have many pizza fixins in the fridge, so this is topped with a couple eggs, a couple ounces of mozzarella, lots of asparagus, onion and various seasonings. And by the way, this piece of dough is approximately 96 square inches and weighs 9.4 ounces...so, thickness factor just under .1.