Varun, there's nothing wrong with making the dough balls and putting them directly into the fridge. That's what many people do, including myself. If you're doing a large batch of dough and the mixing process results in an elevated temperature, it's a good idea to let the dough cool prior to refrigeration, but your dough quantity doesn't appear to be that large.
Your tearing isn't a fermentation issue, but an extensibility issue. VWG, being processed to heck and back, just doesn't have the extensibility of bread flour. Some additional yeast and/or some additional time at room temp (pre or post refrigeration) might help a tiny bit, but an AP/VWG blend will always have some stretching issues.
Here are some possible bread flour sources in Mumbai:
The French Loaf, Bandra West, Mumbai
Phone: (022) 65146144
Address: 6, Carlton Court Building, Turner Road, Bandra West , Mumbai- 400050 , Maharashtra
Landmark: In Carlton Court Building
The French Loaf, Andheri West, Mumbai
Phone: (022) 65275583 , (022) 65275584
Address: 1, Ajmera Royal Classic, Wing-A, Andheri Link Road, Andheri West , Mumbai- 400058 , Maharashtra
Landmark: Opposite Crystal Plaza
This Mumbai resident says she found Waitrose strong bread flour at the store.Bread flour: Iíve noticed Waitrose strong bread flour at the store, but besides that I donít know of any place that has bread flours.
If you can score a bag of Waitrose bread flour, you're set.
If your hearth, is indeed, 3-4" thick (that's really thick, might you have meant centimeters?), then it will take a very long time to completely preheat- as long as 3 hours. The heating element/burner is beneath the firebrick hearth, correct?
The peeled tomatoes will most likely come in a 'puree', but the puree will be quite watery. If possible, just seed and crush the tomatoes on their own. That will give you the right consistency.
Take another look at the Gemignani video I posted earlier, specifically 1:33 to 2:07. That's the 10 o'clock 2 o'clock thing I was talking about. He talks about hitting the sides while you're doing it. Don't hit the sides
I have, personally, not noticed a great deal of shrinkage from the finished skin to the baked pie. In fact, the finished pie can be a bit bigger when the dough stretches a bit during the launch.