Cool, I'm looking forward to seeing the results. I'm not a San Marzano fan, so I used Sclafani crushed tomatoes which are very sweet as well.
Went to L&B last night and took some notes this time. I've eaten their squares for years, and never really contemplated over it.
We ordered a half which is 12 squares. The dough on the L&B square is definitely not traditional NY pizza dough, thin or Neapolitan.
What we decided to do was compare it to other types of bakery products, one person said it was like white bread, another said it was like a thick cake or donut.
First observation is that this pizza is sweet. At first I thought it was just the tomatoes, but I sampled the crust alone and it is definitely much sweeter than traditional pizza dough.
It is saltier than traditional pizza dough which complements the sweetness and is probably cold fermented for 24 hours to 2days to produce a good yeasty white bread flavor.
It is NOT cake. It is cake-like in some ways, it is almost like inside a thick but soft donut in texture with a crispy bottom layer.
I ate 4 squares. I don't ever eat more than 2 normal sicilian squares at which I am doughed out. L&B dough is light in the mouth. I don't have to chew on it like pizza or sicilian. It goes down fast and don't have the same doughy aftereffects.
I am convinced there is milk/dry milk powder in the product and some type of shortening/butter.
I decided to begin with the following:
1 cup water
2 tbsp dry milk powder
3 cups AP flour
1 tbsp shortening
1 tbsp salt
2 tbsp sugar
2 tsp active yeast
max temp on pizza stone 12 minutes.
Dough was cold fermented for 24 hours pressed down into greased pan.
The recipe I used is a good start and much better my past efforts when I've used traditional pizza dough recipe. There is definitely milk/milk powder in their recipe imo.
One thing I noticed after I baked is it isn't sweet enough. L&B is NOT sweet like a pastry, but is sweeter than typical pizza dough. 2tbsp I used seems alot, but this dough was nowhere as sweet as L&B.
I will try 4tbsp (sounds like alot). Also needs more salt so that goes up to 2tbsp. It also needs more salt.
The texture is in the ballpark but it's not soft enough. The outer crust should not come out as rigid as it did. I will bump up the hydration and use milk as the base liquid. 1 cup milk and 1/4 cup water instead of water + milk powder I previously used.
Sorry no pictures, I will post some in a final product I am happy with. Work in progress.