I did most of the mixing of the dough while it was still wet, using the paddle attachment to the stand mixer instead of the dough hook. I didn’t add as much flour as I normally would in the end, resulting in a wetter dough than usual. These changes resulted in a dough that required no work to stretch it to the desired size, which makes me very happy.
I used the tomato rinsing method for the sauce. It removed the acidity and bitterness quite well, but took a while. Sadly the sauce was under seasoned and the pie could have used a bit more of it.