Here it is! Trying to stay as true to what we saw in the video but making a 12" pizza. Using formula in reply #44. Ingredients were added to mixer in same order: IDY, water, oil blend, flour. Kneaded on mix speed for 3 minutes. I made a batch big enough for my 12" deep dish and an 11" thin with the same dough for my little girls. Gave it a bulk rise for two hours and divided for another rise of two hours. 551g dough ball, 11 7/8 oz. of low moisture, part-skim mozzarella cheese, 16 3/4 oz. of sauce (I think a little too much). No seasoning to the sauce and that was the down side to the pie. I like my salt, pepper, EVOO, and touch of fresh garlic in it. Topped with some grated parm. Baked at 475 for 22 min. on center rack.
It was good but not great. The crust was really good but for our home ovens I think the really short knead helps it from getting bready. Mine wasn't but I could tell it was on the brink after taking the first bite. I wanted to make a cheese pizza to get a taste of the basics of it. I missed having some sausage or pepperoni on it. I really prefer the higher olive oil amount that I've been using for several years to this low amount.