Although it may not look like a PJ clone I used the formula in Reply #24, I intentionally made the rim wider. I used 250 grams of GFS Primo Gusto, High Gluten, bromated flour.
I did RTF for 4 hours, reballed then shaped after one more hour. It was quite elastic. I let it relax for ten minutes a couple of times but I was too hungry to wait longer so it was a bit smaller than intended.
The eggshell crust had the perfect crunch and the interior was great. The bottom was not as dark as the photo shows, it had the same light crunch.
After about making about 30 pies, this was my favorite! Thank you Pete!! I don't know if I need any other recipes...