Huge thanks to the boys who have contributed and guided the group on this topic. I had been working with Mom's old recipe which was just so far away that I don't think we'd make it to this level in 100 years of tweaking! I'll be passing along my thanks to BTB, Loo, Pete, VCB, and the rest of you in the form of a donation to the site.
I used BTB's 6/12/6 oil formula along with his 75/18/7 flour. Dough came together wonderfully. Only issue was not giving the cup a coat of oil/water before taring, that's the only reason I can think of to come up 19 grams short. 90 minute proof then into the fridge overnight.
The only pan I had was a 16" pure shiny aluminum, so I gave it two rounds of seasoning. Not sure how I pulled off the second one as the first set off the smoke alarm, woke the baby, and had the wife complaining of oil smell for the next two days. Anyways, it's probably 1/10th of the way to the full black outside we all find at Lou's.
I used a full 28 oz crushed San Marzano + 14 oz diced Muir Glen, but kept the additives to pinches (salt, white pepper, onion powder and minced garlic) and Tbsps (honey and light brown sugar). Think this came up flat so I may dial up seeing how BTB advises small amounts for his 9" and I am working with 16".
Laid the cheese in a "shingle pattern" to divert water away from the center, pressed in the sausage on one half, and spread the sauce. The other side got fresh basil and paper towel pressed tomato slices. A few sprinkles and off to the oven.
Had the oven at 500, dropped to 450 at entry. All was going smooth until I noticed the edges of the crust browning at 15 minutes! I threw a sheet of foil over top and dropped to 425 for the remaining time, and the sides made it pretty well, actually. Sadly, the bottom was more crisp than I would have liked.
All in all, the "crowd" went wild and I really liked my first try. I'd still say I am a good distance from the ultimate goal, but was thrilled with how easy this was and how close it came!
Would love to get feedback on the images of my process here (https://www.dropbox.com/sh/dxg7fpixhe6ckiw/m41jnqkna9
), and a few specific questions:
1. Is getting the crust cooked right a matter of pulling the pizza frequently and checking the bottom? Or is it just trial and error? If trial and error, should I play with time or temp?
2. Would it make sense that my sauce seemed a bit plain given that I used 9" advice on a 16"?
3. Anyone else getting the crust sides browning up really early?
4. What is the best way to store all the flours and yeast? I had bought yeast packets but am thinking if I just need 1 tsp maybe I should be buying a jar and fridging it? How long do these things last?
Thanks again for your help and thanks in advance of your advice!