I'm glad the recipe worked out well for you. Congratulations on making a 1940's era pizza .
One of the things I forgot to mention to you in Reply 140 that you referenced is that sifting the flour allows you to "squeeze" more water into the flour to hydrate it more completely. As you can see from some experiments I conducted and described in Reply 56 at http://www.pizzamaking.com/forum/index.php?topic=3985.msg39803#msg39803 , I was able to use a hydration value of 65% with a GM all-purpose flour without encountering any problems. Maybe I could have gone even higher, but I never conducted that experiment. It looks like you didn't have any problems using the higher hydration value.
I was born in the 1940's so I am glad I tried a dough and pizza from then.
No, I didn't have any problems with the higher hydration dough, but it was for a pan instead of what you were doing. The dough was a little tacky but really not bad at all. The dough transferred from the table to the pan easily. The dough reminded me of some NP doughs I have tried as far as being soft. Thanks for referencing your post at Reply 56. You did well using your two methods of mixing the doughs with that high of a hydration using GM all-purpose flour, and your GMAP1 dough sounded exceptional.
I can understand how sifting the flour allows us to “squeeze” more water into the flour.
The salt, sugar and lard were dissolved in the boiling water, cooled, then the cake yeast water was added to that. I am guessing that is something like you when you dissolved the salt in the water, then gradually added flour. I also gradually added flour while hand mixing, before taking the dough out of the bowl and then hand kneading with some rests.
The dough was left on the table, under the plastic container, for about 20 minutes while other things were gotten ready. The dough really fermented a lot in that amount of time.
I think I could have stretched that dough instead of pressing, but really don't know because that wasn't tried.
I forgot to post that I used John F. Martin pure lard for the dough formulation.