This is a review of Pizzeria Luigi, San Diego by, Erin Jackson on Slice. Erin said Luigiís hand-tossed crust is thin and much chewier than most, with a golden brown bottom cover in tiny blisters.
In this article, part way down, http://www.signonsandiego.com/news/2009/aug/12/save-your-dough/ Lugi Agostini, talks about dough, and says he favors a thin-crust, New York-style pie and uses no oil in his preparation, which accounts for its crispier crust.
Agostini said he finds that leaving the dough covered in the refrigerator with a damp cloth, not only makes it easier to work with, but more importantly, it keeps the dough from over-rising and losing its elasticity. He also says in part of the article that he changes his recipe three times a year based on the weather. I guess he was talking about his pizzerias dough. There is more in the article, but a recipe for home dough is at the end of the article.
Great links! Thanks for posting them.
They clarified some things such as the hydration value in his recipe for the home pizza maker at roughly 68%. If that's an indication it could mean that the two containers of one gallon of water each shown in the video might actually really be his hydration value and I stand corrected...
It also shows that the recipe on the FN site is bogus.
And we now know for certain that he uses a cold fermentation and Scott's suspicion of condensation from a cold ferment has also been validated.
When I came home, I started putting together his sauce. Since one pic of Luigi's gallery showed the Full Red Heavy Puree and Guy mentioned crushed tomatoes in the video, I went and bought a can of 6 in 1's and used the can of Muir Glen Organic Heavy Puree I still had in the pantry. Then I added the following:
1 Tbsp each of Garlic Powder, grated Pecorino Romano, Greek oregano & fresh basil, chopped
1/2 Tbsp of each Sea Salt & black pepper
1 Tsp each of Red pepper flakes & ground fennel
I know, ground fennel isn't in the sauce but it adds a nice touch. I also added 100 grams of water to it. If the sauce is of any indication of how good the crust is, this is a winner. After running it through my blender, it had just the right consistency...not too thin, not too thick. I was able to create little peaks on top of the sauce.
This sauce, if I have everything done correctly and with the right quantities, is a great pizza sauce. It tastes slightly sweet, very fresh of tomatoes with a hint of basil and garlic. No sugar needed.