I'm still trying to replicate Lucali/Giuseppina's pizza but haven't come close yet.
I know it's just flour (confirmed bromated, red bag all trumps,) water, salt and yeast. No oil or sugar. I can't determine the hydration or TF...I suspect the TF is evenly distributed along the entire pizza given the look of the cornicione (I haven't seen another cornicione similar.) I "think" it may be around 0.063. Doughs are also rolled out with wine bottles and left to sit until ready to use.
The sauce is just tomatoes with a little garlic cooked in olive oil, basil, salt, and pepper (according to a foot network segment.
My problem is getting those interesting, wide and flat bubbles/pockets in the cornicione. I haven't been able to get it on my baking steel.
Anyone have any ideas?