I'm just messing with you two. Even Morgans 200g 11incher looks great today(over on the other thread). It really just comes down to how much dough you put into the cornicione when first starting to form the dough round...different folks like it formed different ways. As for the TF in the rest of the skin/crust, I would say that both of you are right in the ballpark for traditional NY pie.
ok thanks ChicagoBob
I have discovered the most promising flour to date this week. Unfortunately I haven't been taking pictures because I've been baking at night so only the sad flourescent lighting, I'll post more info once I have some decent pics etc.
The flour is Sunnuntai erikoisvehnäjauho. That this flour (advertised as "Finland's favorite" and available in almost all stores) is the one I've achieved best results with so far is just sooooo ridonkulous. It's advertised as "half-course" but as milling coarseness has no standard measure (at least over here) it is definitely on the finer end of commercial flours I've used. Protein is 12%.
I emailed Raisio to ask and it turns out this flour *IS MALTED* to lower the Falling Number of the flour. Apparently small quantities of malt don't even need to be put on the labels in the EU (if I've understood what I've read about the regulations correctly). WTF http://www.nutrifood.eu/database/muehlenchemie/mc-fltr-e.pdf
This has got me emailing the other major flour manufacturers to enquire about malting, MYLLYN PARAS replied that they do not malt their flour. I'm pretty sure the organic flours (Nikkilä, Myllärin Luomu) also won't. but now I have some diastatic malt powder to use with those so plenty to experiment with