I went back to the original DDD video at to see how your latest Luigi clone pizza compared with those shown in the video. I think that your Luigi clone looks like those in the video, at least in terms of look and feel (pizza size, crust thickness, the crunch when cutting, etc.), but with less crust color at the rim and bottom of the pizza. According to the video, Luigi uses an oven temperature of around 525-550 degrees F. In your case, should you decide to make another Luigi clone, you might try using a lower bake temperature and a longer bake time simply as a test to see if you get more crust color while retaining the usual characteristics of a NY style pizza. If that doesn't work, then it is possible that you need a longer fermentation time to release more sugars from the flour to contribute to more color. You might recall that Jet_deck (Gene) observed that Luigi might have been placing the boxes of dough balls near the oven to accelerate the fermentation process (and that the guys at Bronx appeared to be doing the same). Apart from the possibility of adding more sugar if the above measures do not work, I did not see anything obvious in what you did to explain why you did not get more crust color. It looked to me that you did everything right.