Below are two experiments:
1. 50% 365 Organic AP, 25% KABF, and 25% Ultimate Performer
2. 75% KABF and 25% Ultimate performer
The results were nearly identical - a very open, light, soft crumb with a crispy bottom and exterior. The 365 AP is also malted, like the KABF. The cool thing about this attempt is that I cooked the pies this morning, and I will be topping, reheating, and serving this evening. A true "Pizzarium" approach to see if the dough formulation works as it is truly intended. The formulation/workflow is the same as my previous attempt, except the yeast is at .7%. I will post pics of the final product tonight.