Knowing that I would be drinking Manhattans this evening, and with a hongry nephew visiting, I made a dough this morning. 3 cups KAAP, 1-1/2 cup water, 1 tsp yeast, 1 tsp salt, and let it rise in a warm oven for about 8 hours. Heavily EVOO'ed a pan and let it rise, covered, in pan for another hour.
Done like a Detroit, med sharp white cheddar on the edges, mozzarella over the rest, marinara for sauce, along with pepperonis, bacon, onion, and pickled japs. Cooked at 550 for about 5 minutes, then 5 more at 450. Crusty, crunchy, greasy drunken goodness.