OK, so my Caputo Metro came in last weekend. I did my normal regimen minus a couple minutes of mixing. The formulation was smaller at .083TF. I decided to reduce oil and eliminate the honey. The latter was just so I could get a gauge on browning without added sugar of any sort. The oil was just to get a feel for tenderness without mass quantities of oil mellowing it out.
I baked for 6:30 mins at 550F. It was too long. I was so afraid of an under-baked, sauce seeping through nastiness. Had I not been afraid of that, I would have yanked out at 5:45. As a result, the chew was over-the-top, even for NY style.
Color, of course, could have been browner. Still, not too bad. Maybe more on the bottom. being done on stone, this gives more of a crunch than crisp. The crunch stayed for the lifetime of the pie. I was very impressed with that.
Taste? Better than pizza joints, but not as good as my normal AT crust. Overall pie taste was superb.
Stretch was on the extensive side, but I got it to be really thin, really quick. I had no regard for outer rim safety and it did not cost me. It's the only way I can keep them small. This never got tacky or clammy. I launched sans semolina. Just rubbed in a touch of flour.
Lastly, on overall fermentation development, it seemed a little bit smaller and less developed. That's reflected in the flavor, too. I felt like this could have easily gone another day.
Pleased overall, and looking forward to minor changes on next batch.