I’m doing 18" pies, cut into 8 slices and sold by the slice/whole pie. A couple of the pie options have heavy toppings and usually (97% of the time) the weight of the toppings causes the slice to droop so as to make it messy. No such problem with the plain slice or 1-2 topping slices. And once in a blue moon, the pie comes out so that the heavy-topped slices have little droop - but I don’t know why that is.
I’ve played around with sauce (I use 10oz), tried to keep the center of the pie “light” but no success on a consistent basis.
My dough formula is: 12.5-13% hi gluten flour; 57% hydration; 2% sugar; 3% salt; 2% olive oil and 0.5% yeast.
Other than the droop, I’m very happy with the pie, so I’m loathe to make any major changes. Also, we’re averaging 100 pies a day, 7 days a week, so there’s not a lot of time to experiment.
If push comes to shove, I’ll keep the dough as is. Unless anyone has a suggestion for “droop relief”