After giving the first formula I posted a couple of days ago a shot, I got to say that I'm not too happy about it.
Let's just say that my quest for a Marcello's crust clone is probably a more complex undertaking than I originally thought. The crust came out too crunchy and not pliable enough like the original. The rim was way too puffy and too large so I think I have to reduce the weight per dough ball. For now, I think staying in the 400 - 425gr. range for a 14" pie is more realistic than the 550gr. dough ball from last night.
Regarding the rim, it was also a tad too hard and didn't want to fold voluntarily, only after using a bit of force. It almost shattered on top of that. My plan is to raise the hydration to 64%, lower the sugar amount to 1% and decrease the salt amount to 1.5% instead of 2%. The rest will stay the same for now.
Jesus, it must be possible to get a crust like Marcello's done at home without too much trouble. I remember what Luc said once about their crust..."It's the water".
I don't know exactly what she meant by it...whether she meant the amount, the temp or if it is filtered or non-filtered. The latter, however, I think is pretty unlikely.
I'm open to any and all suggestions and ideas, guys
And since I'm at work, I will post pics from last night's pizzas when I get home.