Thanks for the kind words.
1) Vlap - All Trumps is a high-gluten flour put out by General Mills. It's a bit hard to get, though if you poke around here, I'm sure you'll find sources. I got mine from a GM rep I met. It's the unbleached, unbromated variety. (You can't get the bromated here in CA unless you bring it in from another state.)
2) The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:
All Trumps Flour - 1520 g - 100%
Water (room temp) - 928 g - 61.05632%
IDY - 4.3 g - .282895% (measured as 1 teaspoon)
Sea Salt - 38 g - 2.5%
Protocol-wise, I started with about half the flour and all the IDY in the Kitchen-Aid pro-500. I added all the water and mixed with the spiral dough hook (and a little manual coaxing) until thoroughly combined. Rest a couple of minutes. Then I added about half the remaining flour and kept mixing (inspired by Varasano). At this point it turns from batter to really wet dough and the hook has a chance to really develop the gluten. A couple of minutes of this on settings 1 (and 2 for a bit) and I could see the webbing forming. Added the salt and mixed a bit more. Rested a couple of more minutes and added the remaining flour as I mixed for the final time. Just a couple of minutes does it. The dough was smooth and extensible. A bulk room-temperature rise for a couple of hours. The rise was good but not out of control. Then I scaled and pulled the dough balls tight, oiled the containers and the doughs (I use the Gladware round containers) and put them in the fridge for a nice long nap. No degassing like I used to with the Harvest King. All trumps doesn't seem to forgive and recover from re-balling. I was more generous with the olive oil (evoo) than usual because the All-Trumps dough has given me sticking issues. This time, that was resolved. I made the first batch of pizzas after a 4-and-a-half day rest and used up the last dough on day 8. (I made twelve doughs in all.)
Observations: The dough handled beautifully. Twelve hand-stretched pies and not one tear. I even accidentally caught a stretched skin on the handle of the peel. It just dimpled and rebounded. I noticed that after day 6 I had to be more careful as the dough was getting a bit more delicate, but never did I hit the breaking point. The trade off was worth it. The older it got, the better the flavor, crumb and texture. Best dough I've ever made.
The cheese was a mix of Belgioso fresh mozzarella (cryo log) and just a bit of Boar's head whole milk (just for kicks). I also used some grated grana padano and pecorino romano before the Mozz went on. The tomatoes were (I'm ashamed to admit the brand, but they were absolutely delicious) S&W crushed tomatoes in the giant can from Costco. I strained them a bit to thicken them up, added some salt, fresh garlic and a bit of crushed red pepper, used an immersion blender to smooth the texture (just a bit) and they went on the pie like that. Topped it all off with a pre-bake drizzle of Santini EVOO. Fresh basil on the way out of the oven.
Don't scoff at the S&W's (I would have) till you've tried them. They were sweet and mild. Okay, I'm spent...