I baked the pizza on the pan (on the stone) at 500 for 12 minutes. The top was mostly done after 12 minutes, but the bottom of the crust was not done, so I pulled the pan and let the pizza finish directly on the stone for another two minutes.
Um, this pizza didn't even kinda resemble a Tommy's pizza. It was way too thick and too bready. Surprisingly, it ended up a lot like Donatos thick crust (if they even still offer that crust). Not a big deal, though, because it was pretty good and I learned from it.
Lesson #1: 2% yeast is probably pretty ridiculous (way too much). It might work for other kinds of pizzas, but I don't think it can work for this kind of pizza because it makes all the layers and laminates disappear if you refrigerate the skin for as little as an hour and a half. There were no layers or laminates on this pizza.
Lesson #2: As I've suspected for a long time already, I think it's probably impossible to make a Tommy's pizza out of same-day dough.
So since I'm not going to use today's NY dough until Sunday, I'll probably make another one of these tomorrow. But instead of making the dough tomorrow, I'll probably make the dough tonight, with maybe 1% ADY and today's scraps added to it. I plan to refrigerate the dough all night.
I don't think I need to explain the pictures.
Sorry, Bob. No lamination today.