ieslei,
I would venture to say that the most common way to eat a typical NY street slice is by hand, not using a knife and fork. Skilled eaters will usually fold the slice down the middle to make it easier to hold and eat, as shown in this photo:
http://www.flickr.com/photos/cb-photography/109793480/.
Famous Famiglia is a big slice seller and its pizzas are usually quite large—about 16”-18”, if my memory is accurate. An 8”-9” long slice from such a pizza will often be floppy, especially if there are a lot of toppings, so some people will use a knife and fork to navigate a slice. I think that if you make a Lehmann pizza in a 16”-18” size, you will find that it will be less rigid than the ones you have been making. As an example, you might want to take a look at the photos for an 18” Lehmann pizza accompanying this post:
http://www.pizzamaking.com/forum/index.php/topic,576.msg17113.html#msg17113. You might also want to consider a Sbarro's crust, which may be closer to the Famiglia crust and possibly hold greater appeal for you. I recently posted a dough formulation for that style here:
http://www.pizzamaking.com/forum/index.php/topic,2061.msg36419.html#msg36419.
It is hard to say why your pizza crust was not darker. It is not because you hand kneaded the dough and it is not because the Lehmann dough formulation does not include sugar, although adding sugar usually will yield more crust color. I almost never use sugar in the Lehmann doughs I make and I am able to get good crust coloration without it. You will have to tell us a lot more about the specific Lehmann dough formulation you used, the procedural steps you followed to make the dough and pizza, and more about your oven conditions to be able to zero in on why your crust color was lighter than you wanted. You might try heating your ceramic stone for about an hour as a start, although there is no assurance that that will solve the problem. In the meantime, I would suggest that you read this thread for some further insights:
http://www.pizzamaking.com/forum/index.php/topic,4170.msg34799.html#msg34799.
Peter
