Taking the above into account, I decided to try nudging the De Lorenzo formula in the direction of the Papa Gino's while still trying to maintain the characteristics unique to De Lorenzo's. I tried the following:
1. increase dough ball size to 11.1 oz
2. increase hydration to 58%
3. keep very low IDY amount
4. use 2.3% oil
to produce a 14" pizza:
Flour (100%): 193.75 g | 6.83 oz | 0.43 lbs <---- I went back to 50/50 All Trumps Bromated/AP flour
Water (58%): 112.37 g | 3.96 oz | 0.25 lbs
IDY (.12%): 0.23 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
Salt (2%): 3.87 g | 0.14 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
Olive Oil (0.46%): 0.89 g | 0.03 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
Vegetable (Soybean) Oil (1.84%): 3.56 g | 0.13 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Total (162.42%): 314.68 g | 11.1 oz | 0.69 lbs | TF = 0.072106
My wife and I really liked the texture of this crust. It was crispy yet a little chewy and very strong with hardly any droop. I did this on the baking steel set 2 notches above the bottom rack (my usual position) with the oven pre-heated to 500 degrees F (calibrated to 535 degrees F). I didn't check the actual temperature but I have an IR gun and will check it next time.
One other technique that I picked up in Norma's video that I feel is very important: during the opening of the skin, the dough ball is first dipped in flour (both sides) and then as it is being stretched, additional flour (quite a bit) is tossed onto the dough as it's being pressed out. I think this flour application is important to achieve the even browning of the crust. This technique can be seen in this video at :48 seconds and at :58
In the video below, the flour is actually being rubbed into
the dough ball just before it's about to be pressed out (at 2:33 in the video). This is what I did on my pizza and I think it helped to get better coloration.
I also feel I needed more sauce on the pizza I made and I agree it looks like De Lorenzo's actually uses quite a bit. I probably used about 4 oz and it needs to be at least 6 oz.
I'm looking forward to seeing more results as this topic continues!