The Luigi clone dough formulation and related instructions I gave to Norma were calculated to see if she could coax enough sugar out of the dough over only a one-day cold ferment to provide more crust color. I was also concerned about her oven and its impact on crust coloration because I knew that she could not use it just for the Luigi clone, at least not on the day that she makes her regular pizza at market.
After seeing Norma's results using her deck oven to make Luigi clones, my first instinct is to increase the amount of sugar, especially in your case where you are using a standard home oven. By contrast, Norma perhaps still has the option of increasing the bake time with her deck oven, using the lower oven temperature, even if it means having to use a pizza screen to keep the bottom of the crust from burning while the top of the crust gets more browning.
You might recall that in the Luigi video at
about the only dough ingredient that we could not find in a small bowl, even after all of the slicing and dicing of the video, was the sugar. Luigi only said that he used a "little" sugar. What he showed going into the mixer bowl looked to be more than just a "little" sugar but there was no way of knowing for sure. Maybe the part of the video that dealt with the sugar in more detail ended up on the cutting room floor. When I looked at the video again today after not having seen it in some time, I thought that the video was a real mess production-wise.
In your case, you might increase the amount of sugar (table sugar). A good starting point might be to use 2% to see if that results in improved crust color. The yeast can only consume simple sugars, which means that table sugar, which is a disaccharide, has to be converted to simple sugars (fructose and glucose) before the yeast can feed off of them. That conversion can take some time but hopefully should allow enough residual sugar at the time of baking (about a day later) to give more color. If that doesn't work, or work sufficiently, then it might mean having to lower the amount of yeast the next time so that the yeast doesn't consume too much of the table sugar (the simple sugars) and rely more on the simple sugars extracted from the starch in the flour by enzyme performance. At 2% sugar, you should not detect it as sweetness in the finished crust and it should not materially result in a more tender crust (although that might be a beneficial side effect in a very thin crust). So, the sugar's main function is to provide more crust color.
Norma might also try using more sugar, even if she decides to use her normal oven temperature--the one she uses to make her regular preferment Lehmann dough. Otherwise, she might just try a longer bake and closely monitor the bottom crust browning. She might even be able to make two pizzas for comparison purposes, one with sugar and one without.