So glad to hear from you again OG! I stopped by your truck earlier this summer when it was at Dent Tower... Excellent stuff my friend. So, while my boss was on the phone with his Latina representative I had him ask about the Bocce flour, but was told he could not get it. Whatever. I got a bag of Tony's flour from Sysco I'm going to try tomorrow. It's not high gluten and it's definitely not all purpose. It is actually like 18 bucks for 50 pounds so that's kind of crazy, almost 5 dollars more than most flour I've seen. It's different because when turned into pizza dough it gives off a yellowish hue, so something makes this special, not Bocce special, but special nonetheless. Im going to prepare the dough a day in advance on Wednesday for use on Thursday. A first for these trials as I've been doing same day experiments these past couple of weeks. I'm gonna still do the bulk ferment, but I'm going to forget the rise on the pan when already stretched as last week's pies were a bit to thick. Basically after the bulk rise I will stretch, wrap, refrigerate, and bake on Thursday. I'm headed to the depot in the morning and will pick up some of your suggestions and figure out a ratio using just one 10 can of each product. And also a case of Margherita stick since I keep forgetting to order a case of the superior Batistoni brand. Ok I'm pretty excited!