Peter, I most certainly did utilize the formulation you computed for my black tray.
I had seasoned the pan over the past 6 wks or so, and last week when i was in the mood and had some KA bread flour I took on the task.
basically a can of tuttoroso (forgot exact spelling) i had on the shelf, which was labelled as 'crushed' tomatoes became the source of my sauce. I didnt like that their 'crushed' looks more like pureed tomatoes... either they misabled from the factory, my 12 can case, or they changed their product designated for 'crushed' because a few yrs ago crushed meant crushed with this brand.
Anyway, i had 2 fresh tomatoes that i mildly pulsed in to mix, so i can have a fresher brighter overall flavor. i also finely pulsed in 1 very small onion, which i usually don't do. Pulsed fresh basil as well... then some: salt, sugar, oregano, thyme. Then I coarse chopped a handful of garlic and tossed it into 1 minute heated olive oil, then poured this into the tomatoes and mixed, set it aside overnight.
Toppings: pepperoni sliced from a Corando stick, briefly blanched to remove some grease and what I feel is excess salt/sodium.
Cheese, I blended 6 slices of Provolone with shredded Pollyo low moisture whole milk mozzarella, then freshly grated tad of Parmigiano Reggiano, then some oregano, then a bit of drizzled olive oil all over the pie.
Dough: I had the dough in the fridge for about 8 hrs, then I oiled the pan with olive oil, dusted it with semolina, and handstretched the dough to fill the tray. Wasn't very difficult a process. Then I put the tray into my fridge and let it rise overnight... it was about 16 hrs after that, and about thusly 24hrs total, I took it out and let it rest on the counter for 3hrs.
An hour before I put the dough into the oven I preheated it with my stone (though I don't think I really needed the stone).
I parbaked the dough with the tray of course, for about 5-6 min, took it out, topped with a substantial layer of sauce, put it in for about another 6 min, took it out and it was steaming...
Topped it with plenty of cheese and pepproni, then a final shot of more sauce, and a final back for about 5 min. This time I used my broiler method to heat the top.
I have some more pics but they aren't great. I had it on macro mode but i did a poor job of focusing.
It was a very good pizza. It was very similar to a NY pizzaria kind of square, but the oil on the bottom aspect allowed it to be crispy and rich.
It's not the same as Difara because his is a different dough, and his finished crust bottom didn't have the look of having risen on the tray for a long time like regular pizzerias, mine included. Maybe he doesn't bake his on a tray, i didn't see him make it! when I had it. His is also a thinner dough. Mine and the typical pizzeria NYC 5 borough square is about 3/4th of an inch high after parbaking.