The flour typically used in the various recipes for the Round Table clone has been Gold Medal Better-for-Bread/Harvest King.
Here are my results and how I came about getting them.
I started with your recipe for the dough as follows:
12 oz Harvest King bread flour
4 oz Quaker Harina preparada flour tortilla mix
0.25 oz (1/2 Tbsp) instant yeast
8.40 oz water
I probably actually used a teaspoon of yeast instead of 1/2 a Tbsp due to being low on IDY. The water temperature was approx. 95°F.
I used a KitchenAid mixer with the paddle attachment as this dough recipe and your wonderful photos reminded me more of a pie crust recipe, plus I don't have a large enough food processor. It worked just fine. I then placed the dough, wrapped in plastic-wrap, on the counter and let it sit. Another alteration: I was only able to let it set at room temperature for 2.5 hours instead of 3-4 as you recommended. Next time, I will go for the longer rise at room temperature. I folded the dough as you demonstrated no more than 3 times. After that, I placed the plastic-wrapped dough in a plastic zip-lock bag and put it in the refrigerator. That was on Friday night at 10:30 PM. I let the dough remain in the frig until Monday around 5 PM.
I took the dough out of the refigerator without any further kneading. It had clearly risen, although not as much as your video showed, which I attributed to the shorter room temp rise. I then divided the dough into 4 balls and rolled them out into four 12" skins using a small amount of the HK flour. As an aside, my rolling technique needs work. I did better with the second 2 skins as the photos will show. I still found it easier than using the pasta sheeter.
Next, I laid one skin over another to make a 2-layered crust and crimped the edges. I then laid the crust on a wooden pizza paddle which again had a small amount of bread flour on it (I normally find semolina flour works the best for me, but I didn't want to 'contaminate' this recipe using semolina). I then dressed the pizzas.
The sauce I used was again a modification of the one you have previously posted:
28 oz. canned tomato puree (Escalon 6-in-1 preferred)
3 oz tomato paste
1 Tbsp. fresh basil
2 tsp. sugar
1½ tsp. Oregano
1½ tsp. fennel seed
1 tsp. chili powder
1 tsp. powdered garlic
½ tsp. black pepper
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp. fine salt (used salt substitute, KCl)
Add water to desired consistency (usually about 6 oz.).
I spread the sauce as far to the edge as possible to mimic the RT pizzas I've had. I then added the cheese, an 80-10-10 mixture of shredded Mozzarella (Cosco), cheddar (Cosco), and provolone (some brand I picked up at Whole Foods).
For toppings, I made the 2 pies nearly identical with italian sausage and portobello mushroom pieces, but my wife likes tomatoes so much that I add some chopped tomatoes to her pie.
For baking, I used my 2-stone grilling apparatus, as seen in the photo below, but I tried to keep the temperature between 625-675 degrees F to get closer to what I would expect from a commerical oven at an RT restaurant. The cooking time was about 6-7 minutes. The results speak for themselves. The bubbling was definitely apparent on the first (triangular pizza), so much so that I had to pop it or I was afraid it would reach my upper stone and break it (I've had that happen once already). The 2-stone worked just fine, but I think I will try my home oven next time for a comparison.
The aroma and basic taste of this RT clone was the closest I've come thus far to making a home-made pizza resemble a RT pizza. My wife said it was one my best.
The sauce was very close to what I remember about RT, although I still think something is missing. Maybe more garlic powder or black pepper? Possible even more fennel (I think the added fennel seed helped it recreate the taste quite well).
Another aside: there were tiny 'burnt' bits around the some of the edge of the pizza, again a familiar taste from what I remember about RT pizzas.
All in all, I call this a success and look forward to trying it again this coming weekend. Many thanks!!