I've been going through a number of differently sourced wheats for home milling in the past year and have not been satisfied with the gluten, even with the addition of VWG. I've now found one I really like. It's Golden 86, a hard white spring wheat from Rainy Day Foods. It's supposed to be the same variety as Prairie Gold, but the PG I've had before did not make a dough that performed this well.
The photo shows a pizza with 97% unsifted G86 along with 3% all-purpose in the starter. There is no VWG.
20% of the flour is in the levain. The balance of the flour is soaked overnight with all the salt and lecithin. Hydration is 81%. Salt is about 1.4%. Oil is 2%. Lecithin is 1%.
At final dough assembly, I add the oil and .08% IDY. The IDY is little enough and late enough that it provides just a slight lift.
The flour having been wet about 14 hours, the assembled dough needs little kneading. It gets a stretch and fold an hour later. It then spends about 2.5 hours at about 60°, followed by 2 hours at about 75°, followed by a 30-45 minute warm pan rise.
Preheat is at 475-500°. Bake is at 450°. The crust is chewy and flavorable.