Well, just to keep you updated, I have been reducing the salt in each batch I make and seeing what happens. Per batch (which makes 2 - 8.5oz dough balls) I started with .21oz of salt (original recipe) and have tried .17, .14, and now .105. I personally can't tell a difference between batches, they all turned out great. I might be able to tell a difference if I had the two side by side, but with up to a week between pizzas, it is difficult to remember and subtle differences. I have not noticed much of a difference in taste, texture, or rise. I am currently using the following method:
10.56 oz Bread Flour (GM because it is less $$ than KA)
.105 oz salt (a.k.a. 1.48 grams)
1gm IDY (SAF Instant in the red brick)
6.56 oz water
To start I weigh out the water and IDY. I microwave the water for 30 seconds to warm it up to somewhere in the 90-100 degree range (knowing it is going into the metal bowl of my Kitchen Aid stand mixer that will cool it off some. I put the yeast and water in the bowl and let sit for a minute or two and stir to dissolve the yeast. While this is happening I weigh the flour and salt. After yeast has dissolved I add flour and salt to mixer and run on speed 1 for 5 minutes. After 5 minutes I weigh out two dough balls at right around 8.5 oz each and put them into a plastic container that has been brushed with Spartan pure olive oil. I put the lids on loosely and let sit on the counter overnight (I usually make the dough before going to bed). In the morning I put the containers into the refrigerator and store until I need them (I use them quickly so I don't know the actual shelf life). On pizza day, at lunch time I take the container out and press it out with my finger tips on a floured counter (when the dough is cold). I press it out and put it in an oiled 8x8 pan (~1tbsp Spartan pure olive oil for this size pan). Push it out into the corners and get it as close to the final shape as possible. Then that is it, let it be, don't touch it, let it sit out (no cover) until dinner time. At dinner time I preheat the oven (with stone on bottom rack) to 550 and let it stay there for at least 10 minutes after it reaches 550. While it is heating I make the pizza (as lightly as possible so as not to flatten the risen dough out). Sauce, then toppings, then cheese all the way to the edge of the crust. Since the cheese it going to the edge of the dough and will be touching the side of the pan, it is a good idea to make sure you oil the sides of the pan well in the previous step. It goes on the stone for 7-8 minutes and then under the broiler for 1-2 minutes to brown up the top just a bit. Pop it out of the pan (a plastic pancake flipper helps) on to a cookie sheet and cut. There is a nice crunch to the crust. I let it cool for a few minutes and then it disappears quickly after that.
If I had to pinpoint the one most important step that can't be skipped it would be the pan rise. I let it go for 5 hours although 3 hours may work as well, it just doesn't fit my schedule.
I need to maybe rethink where I let it cool because the bottom can lose a little of the crunch if it sits on the cookie sheet for too long.
I didn't think to take pictures tonight, but will try to remember with the other dough ball later this week, but they would pretty much look like my earlier pictures (just a little less burned).
If anyone is wondering, Spartan is a generic brand in Michigan (not sure where else).
Sorry if there are too many details, but I would rather read a post with too many details than not enough.