@sum1else: What do you think accounts for the diff in the crumb vs your other try? I mostly don't use a mixer for dough (make a lot of bread Tartine style and have such a small kitchen it is cumbersome to break out applicances) so I am likely to take a similar approach to you, but in consideration of what @dellavecchia is doing as well. Between the two of you things are getting pretty close. Pretty darn cool guys !
@all: I usually go to L&B 2-3 times a year in the summer (it is close to me but not that close). Is anyone close enough that they could take a peak in the dumpster there (for tomato cans etc.)?
I wonder if the twice baked thing is stemming from confusion about them putting the pie directly on the deck for a bit, which I have def seen them do.
I have been in the L&B dumpster TWICE, there is nothing in there except the Grande cheese boxes.
The dough and the sauce are made in the basement away from prying eyes.
They actually make the dough in the basement in a device that looks more like an old cement mixer.
I know 100% sure the sauce is NOT cooked.
Cento San Marzano tomatoes, Salt, Pepper, Dry Italian Oregano and Sugar will get you 98% of the way there.