I think it was a learning experience. It took many many tries to get pizza like what I remember, even with the hints like using molasses.
The other thing in my mind is that the recipe has to be adjusted for the exact ingredients used, ie the ConAgra bread flour just didn't give results anything similar to the Primo Gusto. I suppose someone that made pizza for years would know what it needs to feel like, etc, to come out right, but me, I really didn't know till I got' close, and even then, had a difficult time realizing that such small differences in ingredients and methods made huge differences in the results.
I make pizza every week now, and everyone loves it., LOL, as long as I stick to the recipe. I took the weights from back when I weighed things. I don't weigh anymore, because I measured the weight, and found that is quicker and works just fine. The most I've made was 6 pizzas for a party and it came out great.
181.71 gm warm water 70%
1.25 tsp IDY ~2%
1/2 tsp olive oil 1%
1/2 tsp molasses 1.25%
1 tsp salt 2.3%
259.57 gm Primo Gusto Bread & Crust flour from GFS
mix, then knead 10 min, ball, flatten, and store in oiled container in oven with light on 2 hrs
fold 16 times into itself and ball, flatten and put back into container in oven with light on for 5 hrs
pull out, put stone on bottom rack, preheat to 550f for 45 min
sprinkle peel with coarse semolina flour (Vincent used regular flour, but I like the semolina better because when i try regular flour it either sticks or i get a floury taste on the bottom of the crust because I can't assemble quick enough)
flour board, pull patty out upside down onto board, sprinkle bottom well with flour
turn to right side up and stretch dough to 16" leaving the outer 1 1/2" thick, making sure bottom isn't sticky, put on peel
add sauce and cheese (i1/2 smoked provolone, 1/2 mozzarella) and pepperoni
put in oven quickly, set timer for 8 1/2 min, turn down temp to 525. I usually go 9 min, but first time try 8 1/2 and peek. As soon as the bubbles are browned its ready
Thanks to everyone here that helped me get to this point, and especially to Vincent for making pizza worth looking forward to...