Thanks for the tips everyone.
I've been making L&B style pizza, based on what I;ve learned here for the past 3 months or so and I think I have as close as I'm going to get.
I'm using the recipe in the first post with KA Bread Flour. For sauce I'm starting Nina San Marzano and then season to taste, going especially heavy on the oregano but light on the sugar. My sugar doesn't like her sauce too sweet and I know where my bread is buttered
. Can of Niina are $3.79 for 106oz can at Costco. I also use a part-skim low moisture Mozzarella.
After mixing the dough, It goes in the fridge for approx 18-20 hours. Then I let it sit for about an hour, then press it into the tray, top with cheese and let that sit for another hour. Top with sauce and pecorino and bake to 18 minutes at 490.
One time I made a big mistake and forget the pecorino romano. I won't make that mistake again
The local's( family and friends) think it's the best pizza they've ever had (of course they haven't been to L&B). On a scale of 1-10 with 10 being a piping hot tray from L&B right out of the oven, I'd give it an 8.8.
! do have 2 questions. The first is I saw post about L&B where someone mentioned adding sugar to the dough. Why and how much would you recommend.
The second question is what's the best pan to use. I didn't want to invest in pans until I knew that I could get a great pie. Now I'm looking for pans.
I've seen a few threads about pans and it seems that blue steel is the way to go. I was wondering what people thought about these 2:http://www.bucket-outlet.com/upan.htmhttp://www.paprod.com/pans.html