So, after thinking about it, and eating the rest of the leftovers on the last pie, I think I like the .075 TF. I did this the same as the last pie except, I added 1/2 tsp VWG. It seemed to make it a little more chewy. I think I like the crust better without it. The dough ball weighed 327 grams. The ball temp was 79 degrees when it went into the fridge for the three day rest. I thought I would do a basic pepperoni pie this time.
I moved the stone to the lowest level in the stove for more bottom heat. I cooked it at 550 degrees for six minutes again. The last minute I turned on the convection fan to brown the crust. I used Classsico crushed tomatoes for the sauce. I drained them for 5 minutes then put them in the blender for 10 seconds. No watery sauce. Yea!!! It was a good pie, and the crust was crispy and flavorful. Not sure what I could do to improve it, except go for a 16 incher.
So, do you guys think I am getting closer to a NY pie? If not, what can I do to improve my technique?