I had a better time with this attempt, and I will outline all the reason for the choices I made. I will reference the MvF video, the supposed L&B employee video (LBEMP), and this Brooklyn Pizza Tour one (BPT):
I also referenced many other commercial sicilian recipes and Suas Advanced Bread and Pastry for mixing info.
Here is the recipe/workflow:
Flour (100%) 75/25 KA European Style (11.7% protein) and KABF (12.7% protein)
TF = 0.175
Mixed to intermediate stage in mixer, rested 20 minutes, bulked in fridge 24 hours. Split into two masses without balling, sat at room temp for 1 hour. Used a rolling pin to flatten into rectangular shape with even distribution, put in pan, and stretched corners after another 15 minutes. Topped with cheese and sauce, and proofed in pan for another hour until fully room temp. Baked 450 for exactly 14 minutes with convection.
I wanted a 12 percent protein. L&B dough is probably mixed to the intensive stage, fermented, and then flattened by a sheeter. It then proofs in the pan with toppings on. There is some oil and definitely sugar - sicilians put sugar in everything, and pictures throughout the net show a crust with even, dark golden coloration. I feel that is contributed by sugar. I used starter and an overnight cold ferment because I wanted more flavor, so feel free to change the yeast amount and do a same day dough. You can achieve the same results, just do a mix to the intensive stage. My KA could not do what I wanted it to, so I did my best to get it mixed really well.
I am positive they use whole milk Grande. I used Boars Head whole milk from the deli counter. I used Locatelli pecorino.
The sauce is pre-cooked (see BPT). It is thick and sweet (BPT). There is no way they are using DOP San Marzanos, so I got the closest thing I could find, Cento Italian Peeled Tomatoes. LBEMP and MvF all have the party line of SM tomatoes, salt, pepper, and oregano. But LBEMP slips and says the sauce has secret ingredients before the party line. So I went old school Italian American, the sauce I grew up on, and what they would have put in during the 40's when they started (think the scene in The Godfather when Clemenza is making the sauce). That means tomato paste and sugar added. I also added fresh garlic. The sauce was simmered for a half hour until cooked down and thick. I did not cook it down enough last time. And you cannot put enough on.
To approximate what the sheeter does to the crumb I used a rolling pin, and then flipped it into the pan. It was still not even enough.
They pan-proof by putting the toppings on and letting the pans sit before baking. This helps with a tight mesh crumb structure.
My crumb structure was tighter than last time, and if I had a better mixer it would have been even tighter. The bottom was golden and crispy, the middle crumb tender and light, and the top crumb a gelatinous mix with the cheese. The sauce was thick and slightly sweet - with the bite of the pecorino. All in all, it was even better tasting than the last attempt, and something I will continue to make. I am going to lower the hydration even more, and add even more sauce next time as well.