Thanks Tampa for doing the photos and the write up and Bobino414 for the wonderful compliments. The bread was fantastic. Baked French toast the next day...yum!
After many failures here is the secret to my eventual success.
The dough making process is amazingly simple so don't over complicate it.
For two 15" doughs I use 1/2 cup milk...1/2 cup water.
Bring it to proper temperature( just warm to the touch) and add 1/2 tsp. SAF instant yeast. Let sit for 15 minutes.
1/2 tsp sugar
1/2 tsp salt
Wisk to blend well
With liqiud mixture in a mixing bowl begin adding flour. (Sams club H&R all purpose flour)
Note: I do NOT use a measured amount of flour. I go completely by feel.
Keep adding small amounts of flour. The mix turns into what appears to be pancake batter. At this point I'm using a whisk to ensure the flour is well mixed. Keep slowly adding flour until mixture is too thick for whisk then switch to a Danish whisk I got from Breadtopia online.
Keep adding more and more flour until mix becomes just dry enough to handle with your hands without sticking. Dry enough to where I can pick it up and roll it into a ball with no sticking. No kneading required. This entire process should take no more than 10 minutes start to finish. Yes, it's that easy. Place the dough in a bowl, cover with Saran wrap and let sit on the counter for a 24 hour rise at room temperature. This 24 hour rise will incorporate much flavor to the minimal thickness crust. (watch the video)
IMPORTANT: as the dough begins to rise it will need to be pushed back down. I do this 3 times during the 24 hour period.(don't over do it) It will double in size within the first 3 hours. This punch down is important to allow the accumulated gas to escape and allow fresh oxygen for the yeast to remain active. The last punch down will have a smell of alcohol or brewed beer. It will become very wet again during this 24 process.
At the end of 24 hours I now empty the wet jelly fish onto a pile of fresh dry flour. Use a spoon to slowly pour it out as it's very wet and sticky. sprinkle flour all around and work some into the dough while folding a few times. Once it reaches a point where it feels like a normal, soft, fluffy dough divide it into two equal halves. They will be small dough balls but don't worry your going to roll it out thin and I assure you it will be just a right amount of dough. You can either roll out a pizza right then OR I like to take the two doughs and place them in a pan, cover with saran wrap and put in the fridge for another 24 hours. Once chilled the dough is very easy to work and rolls out very smoothly.
When ready to roll... drop dough on a well floured surface and press it out to start and then use a rolling pin to take it very thin. Around 1/16" thick. I don't care if it's round or not. Pie should be around 15" in diameter. Make sure the dough is well floured and is not sticky. Feels a little like a piece of leather at about the same thickness.
Place on perforated aluminium pan and place on open grate for about 1 minute to just skin the surface of the dough. Remove from oven and apply toppings. Slide pie onto stone right from pan. No peel needed.(Oven pre-heated to 485. My heat laser gun from harbor Freight shows my stone is 530 degrees F.)
Note: if dough sticks to the pan it was too wet. Add more flour on your next attempt. Make sure the dough is loose on the pan prior to adding the toppings.
The pizza shown in photos cooks for a fair amount of time. I don't time it. I look at it and when it looks well done then pull it. You want the outer edges to look a little brown with an overall well done appearance. Pizza cheese should be be bubbling while cooking and some may over flow onto the stone. (watch video)
On more tip... The tomato sauce goes all the way to the outer edge. There is very little roll if any near the edge.
Watch this video (Vito & Nicks) and it should help through the entire process. Man those pies look delicious.