I made another De Lorenzo's tomato pie clone attempt late this afternoon using Peter's #6 clone dough formulation at Reply 745 http://www.pizzamaking.com/forum/index.php?topic=25401.msg281529#msg281529 I can say the dough handled/looked like what I saw when I was at De Lorenzo's in Robbinsville. The dough ball was pounded on and it quickly opened when draping the dough skin over the table edge and sliding it around. The dough skin could be manipulated like in Reply 1027 http://www.pizzamaking.com/forum/index.php?topic=25401.msg319453#msg319453
I should have added some more of the Red Pack/6-in-1s when I dressed the pizza (I did have more prepared). In the end though I thought I was really eating a De Lorenzo's tomato pie. It made me happy that I can finally make a De Lorenzo's clone that I like. The bottom crust was crispy across the whole bottom crust and the crust was very easy to eat.
Thanks Peter for all of your hard work on the De Lorenzo's clone dough!