In defense of the Papa Gino's clones, I'd like to say that they did not remind me of a Lehmann pizza or a Glutenboy pizza. The dough formulations may look similar but the preparation, management and baking methods and procedures are different.
And right you were on all counts, not to mention the 15% semolina factor that inspired me to try this 10 months later. I think since this was before my fresh pasta makin' days I barely noticed this flour alteration. Anyway, I just made my first Gino's following this formula, but doubled as I made 2 balls.
* The KABF/Semolina Flour Blend includes 240.7g. (8.49 oz.) KABF and 42.48g. (1.50 oz. ) semolina flour
|KABF/Semolina Flour Blend* (100%):|
|283.19 g | 9.99 oz | 0.62 lbs|
171.9 g | 6.06 oz | 0.38 lbs
1.06 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
4.25 g | 0.15 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
460.4 g | 16.24 oz | 1.02 lbs | TF = N/A
Note: Bowl residue compensation = 1.5%
I didn't have the dough sticking to hook issue. I did batter stage with whisk attachment and added flour until it got too thick. The spiral was on for 8 minutes straight after that. I was afraid it would be too dry due to the semolina, but it handled beautifully by hand after.
I was concerned that the pasta flour would have an unusual affect, sure enough quite the anomaly transpired in the bulk mix. (pic 1) With a few hand kneads and division all was fine though. (pic2)
Today 2 days were up so I made the 1st. I had it out of the fridge for 2.5 hrs, the oven preheated for 470 degrees for an hour per your protocol. This was a 450g ball so it took that long to hit closer to room temp. The dough handled great, as you said as well, easy to stretch with good extensibility. I have no screen or 15" pan to use as one so I had to let it settle for 2 mins stretched so it held its size. No problem, frankly I made it too big as you can see by the flattened custom fit front. (pic 3) It baked for a long time, 8 mins, yet the rim stays golden like in your pics. I was surprised. I suppose the golden semolina has something to do with this...maybe.
For the sauce I used... well the same sauce I always make. (Made between 6:30 and 11:30 today) The pie was sausage/pepperoni/ green peppers with block and fresh mozzarella. (pic 4) Nice golden bottom as well, also like your pics. (pic5)
The pizza was good, very Americana in texture, but with hints of NY. What I mean is the crust was bready and chewier like American pizza, yet had a slight crackle at the bottom, all the while being thin and floppy enough to fold. (pic 6 floppy enough for ya?) Hard to explain, but yeah it had many characteristics. What I noticed was the semolina's bursts
of flavor. Again as I make a lot of fresh pasta it's a flavor I am in tune with of late. I really loved this most. It was almost sweet, yet no sugar was incorporated. It was hearty, yet not heavy or grainy. All in all delicious with many subtle flavors to enjoy! I found the 15% addition to make for a whole different pizza experience, and yes nothing like Lehmann or GB, you win. I recommend it to all as a new thing to try out, it's less than rare that I try a new thing so based on that you can too.
How it compared to Gino's: Well since I have never been to a Gino's, or even know what Gino's you are all speaking of, I can safely go with "It's exactly the same!"