Do you have confirmation that they do a same day dough there?
Nope. The only confirmation that I have is that the pizza is freaking awesome.
. The dough structure looks like a tight mesh, which means the dough had been taken to the intensive stage during mixing.
You are right on that, John. There is very little air inside the dough, and its very tight. I don't know enough about the chemistry of gluten development to comment about the mixing.
I'm excited to hear about your visit. Here's a few tips for your trip:
-The restaurant (attached to the pizza place) is only OK, not great but not bad
-If you are doing slices, only get one at a time. These guys blow through a pie in under 5 minutes, so you can always get a hot fresh slice
-My favorite slice is the middle. Its harder to eat, but you will find the gooey texture that I am obsessed with recreating.
Try and spy for us! Any info can help!! Some times they keep supplies in the back near where the restrooms are.
The crumb at L&B is not very moist, which leads me to believe it is much like regular (non-upside) NYC Sicilian dough, which is typically the same as for thin crust, just a bigger dough ball (2+ pounds) that gets pan proofed. This would lead me to also believe that the oil percentage isn't terribly high in L&B's formula and that the hydration percentage is probably somewhere between 60-65%.
-In the Man v Food video, the owner says that a pie (they use a full cake sheet) is 5lbs, meaning my half sheet (12x18) should be 2.5lbs--this comes out to 27% heavier than the dough I used, which seems like way too much. He could have estimated. I could work out the math on this when I have some time and figure out what TF this would give. Note: I measured my take-out pie once and found that it is approximately a standard cake sheet (18x24).
-I also believe that their dough is not very wet/oily. But, I haven't been able to get close to the gooey texture of their dough without a high % of water and oil. I might try lowering the oil and water by 1.5% and 2%, respectively. I think it has to be higher than a sicilian slice in manhattan.
-I'm not sure if the dough is pan proofed. One thing that L&B does that is strange to me is that they prepare many pies ahead of time and just let them sit there with cheese and sauce. You would expect this to hurt the pie, but the place is so busy that it probably doesn't sit for more than 20 minutes before being baked.