Been getting bored with the super-thick and soft square pies I usually make, so I've been revisiting this project. The other day I got an excellent result with the following formula and methodology:
Flour: 100% (Canadian Robin Hood AP)
Hydro: About 80%
This dough was made entirely by hand with no machine assistance. The test I used to determine when it was kneaded enough was to poke the dough with my fingers after a rest; the kneading target was deemed to have been reached when the indents recovered, but slowly, and not altogether completely. I wish I had a more precise and communicable test, but I don't, and so here we are.
I mixed the ingredients in a bowl with a spatula, turned the mass out on a floured board, did some stretch-and-folds with oiled fingers until it formed some semblance of a dough ball, 15 min rest, 1-2 minutes push-and-folds, another rest, etc. until the target was attained. Total time: one hour and ten minutes. Then everything went in the fridge for about 12 hours, and then was taken out and risen on the counter for about four hours. The dough was then pressed out, placed in teglia (Farinella's is a true pizza al metro i.e. baked directly, but my stone isn't big enough for that), sauced, and then baked on the middle rack at 450 for 21 minutes.
The resulting pie was visually indistinguishable from the pics on Farinella's site (esp. the marinara pie), both for the .TF and the browning as well as the height of the cornicone. I haven't tried one of their pies, but I've been told by somebody who did that they are very, very crispy, and so was mine. I think I nailed it more or less perfectly, and in any case was delighted with the result (I ate 2/3 of the 17" X 11" pie by myself).
Sorry, no pic, but if anybody's curious the pics of the marinara and Margherita pies on Farinella's site are visually, at least, interchangeable with what I got in every respect and could just as easily have come from the same pie.