I gave the Luigi clone #4 a test run and combined it with a 48-hour individual cold rise.
For that, I raised the salt level to 1.5% but lowered the hydration to 63%. The rest was kept the same.
|523.92 g | 18.48 oz | 1.16 lbs|
330.07 g | 11.64 oz | 0.73 lbs
1.86 g | 0.07 oz | 0 lbs | 0.49 tsp | 0.16 tbsp
7.86 g | 0.28 oz | 0.02 lbs | 1.41 tsp | 0.47 tbsp
0.6 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp
864.3 g | 30.49 oz | 1.91 lbs | TF = N/A
432.15 g | 15.24 oz | 0.95 lbs
Bowl residue was 0.5%
The crust turned out much chewier and crunchier but had much better flavor compared to a 24-hr cold rise. Those two pies were given away to my testers and both said that the crust was a bit too chewy, especially the rim. Both said, however, that the flavor and texture was better and the crust held up nicely to the weight of the toppings without loosing that little flop at the tip.
Now the sauce...both parties, 4 eaters total, were impressed with the sauce and thought it was an exceptionally well balanced concoction, so Kudos to Peter for figuring out the numbers and to Luigi for coming up with this! The 7/11 tomatoes seemed to make a big difference regarding the texture and flavor of the sauce. Lo and behold, the comments also included the word 'sweet'
The first pie was an all veggie, basically a modified Luigi 'Michelangelo' pie, with added onions, artichoke hearts, ricotta cheese and fresh garlic but no tomato slices.
The second one was a 'Mona Lisa/Capone' hybrid per request. The meatballs were homemade yesterday and baked together with the Italian sausage in the oven at 375°F for about 20 minutes. The meat toppings of the hybrid pies was pepperoni, Italian sausage and meatballs (sliced & ground). My testers enjoyed the meatballs in particular, which was a recipe from the Johnsonville Sausage Company http://www.johnsonville.com/recipes/gl/italian-meatballs.html
Overall both pies were very good but both taster parties mentioned that the crust was a bit too dense so I'll use a 65% hydration for all upcoming pies to achieve a more airy crust structure.