You asked how long Chris kneads his dough. A whopping 20 minutes. Now think about that. Peter R "watched" him make his dough employing 50 lbs of Giusto's flour in a big bowl with salt, yeast & water as mentioned earlier. And using just his hands, Chris was done 20 minutes later. Now that doesn't leave a whole lot of time for a rest period while making the dough, considering that he is working with 50 lbs by hand. Hence, it's gotta be staged during this 20 minutes. Reinhart commented that he left it sit for several hours at Room Temp, at which time he divided it out into smaller pieces for pizza & bread. He shaped his loaves and left them out for his brother; and put the rest in the refrigerator for the night's pizza.
Regarding Giusto's flour, widespreadpizza was wondering about the use of malt in Giusto's flour, which extracts sugar from the starches for browning purposes. Their Organic flour is "not" malted. Others can be malted. Two examples: Their Artisan Unbleached Baker's flour is made of Hard Red Winter Wheat, 11.5% protein, and is malted. Their Bakers Choice Organic Bread flour, also unbleached, is made of the same winter wheat, same protein; but is NOT malted.
Regarding Tomatoes, Chris contracts with American Farmers to grow equal quality to his canned tomatoes, which are elongated San Marzano tomatoes, grown near Naples & Salerno from the Campania region of Southern Italy. This too is according to Peter R (under the toppings section in his American Pie book). I've found that local growers are always a good source; but even with my preference for Heirlooms right now, there are many types & their tastes can vary for a given type from farmers in my area that range in 120 miles apart. It's worth seeking out favorites at local farmers markets.