OK folks, for everyone who has been waiting for the video & recipe, here it is. Thanks for being patient.
First the dough recipe:
Pizza Dough for 12x17 pan
The conversion to the volumes in the right hand column is not entirely accurate but will still get good results for you.
Flour | 100% | 409g | 3.25 cups (bread flour)
Water | 67% | 274g | 9.8 oz (bottled water)
Salt | 2.0% | 8g | 2 tsp
Sugar | 2.0% | 8g | 2 tsp
IDY | 2.0% | 9g | 2-1/4 tsp (1 packet of bread maker yeast)
Olive oil | 2.0% | 9g | 2 tsp
Sauce: 1 can of crushed tomatoes, 1/2 large white onion finely chopped mixed in (no cooking, no spices). Please note that (1) 28oz can of crushed tomatoes with the recommended amount of onion will top (4) 12x17 trays so be sure to adjust your topping amount accordingly.
Cheese: 50/50 blend of shredded mozzarella & shredded Vermont white cheddar.
Peanut Oil: 1-1/2 to 2 oz of peanut oil in the pan (more may be necessary to avoid sticking if the pan is not well seasoned)
Kosher Salt: a few pinches prior to topping
Instructions and order of ingredients is shown in the video below.
Hope everyone enjoys this. I'm not exactly an expert in using iMovie and did this video with no camera help so it may be a bit rough but it will show you the techniques used to make this pizza.
Hope all of the VP pizza fans enjoy.