To answer some of the above questions:
The recipe I used is referenced here http://www.food-lists.com/lists/archives/clipping-cooking/2004/03/1080604688.php
This page seems to be from marketing material for the book so I presume I am not infringing Chef Reinhart's copyright. His book "American Pie" is a great read and "The Bread Baker's Apprentice" is excellent. They are written with such knowledge and and thoroughness and are well worth having. Strongly recommended.
In metric (converting from US measures, not the same as Aust. or UK) the quantities are:
640 g bread flour (that
15 g (3 Aus. teaspoons) sugar or honey
2 tsp salt
1 tsp dry yeast
30 ml oil
430 g water
Another thread that discusses this recipe, and provided me with that link is http://www.pizzamaking.com/forum/index.php/topic,1924.0.html
I purchased the trays from Safeway/Woolworths quite a few years ago. I need to get another one (my brother "borrowed" one) but I don't know if they still stock them. I'm not sure the holes and channels in the tray make a huge difference but hey, they can't hurt.
Potato on a pizza is common enough in Italy, or at least in Rome but you don't see it in Australia much. You need to cook it a little first, say about 5 mins in water in a microwave or on the stove, otherwise it doesn't cook enough in the oven before the dough is done. Pat the slices dry before topping the pizza. You could slice it very thinly and put it on raw, a top pizzeria in Melbourne does this but I don't have their oven heat and I prefer it a bit thicker. The process is a bit fiddly but it tastes very good. I scatter a bit of grated mozzarella below, among and above the potato slices just to help them bind to the dough and each other. Caramelised onion goes really well with potato too, this adds to the labour required though. A bit of garlic in oil works well too. Fresh rosemary is a must along with salt.
The frozen base was certainly a little drier after the second cook but I actually liked it that way.