I am sure Bob is jerkin' yer chain a bit. That pie you made looks great. And I did see your explanation of the cooked sausage. Cooking a DD at 600 degrees for an 11-minute total bake time? Amazing. You certainly know your craft and your equipment.
Regarding the oil content of the dough, did it taste too heavy? Or was it tough to manage in the MPO? I'm just wondering why you're looking for a leaner dough. If you like the flavor but just want to ingest less oil, you could try making this same pie with less dough. Ed's (vcb's) dough recipe
calls for a dough weight of just under 400g for a 12" pie, vs. nearly 600g for the BTB. Ed's recipe is not only a great recipe but is also a great guideline for experimentation--with the full method and process mapped out, step by step. Even when I make the BTB Semolina dough, I use Ed's weights and procedures. (I can't imagine needing 50% more dough, personally, but YMMV...)