I tried this dough formulation to make this pie with the DOP tomatoes http://www.pizzamaking.com/forum/index.php/topic,504.msg10575.html#msg10575
Although I didnít have access to All Trump flour or the Caputo flour, I tried Delvere Farnia ď00" flour mixed with Pillsbury Balancer High-Gluten flour. I mixed the ingredients by hand. The dough was left to cold ferment for 24 hrs. after mixing.
The dough was okay to open, but seemed a little dry. I should have added more water when mixing the dough.
The pie was dressed LA FEDE DOP tomatoes which I drained and used the blender to pulse mix. I added a blend of fresh herbs that I microwaved mixed with olive oil and sea salt. I used fresh mozzarella and a mix of mozzarella that I added half way though the bake, fresh grated Parmigiano-Reggiano, and fresh basil leaves.
I must say this was one of the worst pies I have tasted or made recently. The crust was too dry and tasted like cardboard.
If I try this kind of pie again, I will look for some Caputo flour and monitor how wet the dough looks.
This was a lesson in learning..I usually donít waste anything, but after one slice of this pie and giving taste testers some samples we all concluded the toppings were good, but the crust was bad.. I then threw the rest of the pie in the trash..LOL
Thanks to everyone for their help,