this is a bit of a hybrid between what I read from pete-zza's replies and the DKM recipe. i turned it around in about 2 hrs and thought it was really tasty. sadly, i didn't get any pictures of it, but I intend to make it again this week and will try to update this thread with pictures of the resulting pizza. i don't have a cutter pan, i just used a BBB pizza pan with many holes in it.
here is the recipe (for one 14" pizza pan)
Flour (100%): 195.87 g | 6.91 oz | 0.43 lbs
Water (50%): 97.94 g | 3.45 oz | 0.22 lbs
IDY (1%): 1.96 g | 0.07 oz | 0 lbs | 0.65 tsp | 0.22 tbsp
Salt (1.75%): 3.43 g | 0.12 oz | 0.01 lbs | 0.71 tsp | 0.24 tbsp
Olive Oil (5%): 9.79 g | 0.35 oz | 0.02 lbs | 2.18 tsp | 0.73 tbsp
Sugar (1%): 1.95 g | 0.07 oz | 0 lbs | 0.49 tsp | 0.16 tbsp
Baking Soda (.35%): 0.69 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
Total (158.1%): 309.68 g | 10.92 oz | 0.68 lbs | TF = 0.0618135
i began by measuring out the water (hot water from the tap) and mixing that together with the flour. i let that autolyse for about 10 minutes, then added the oil, sugar, baking soda, and IDY. i let that mix (in the KA with dough hook) for a few minutes before sprinkling in the salt. i let the KA knead it for about 6 minutes and since it was only one dough i was making, the oil didn't seem evenly distributed by the dough hook, so i took it out and hand kneaded it for an additional 5 minutes or so, until it looked more uniform. i then oiled it and put it into an oiled container and put it in the oven with the light on (got it as close to the light as possible without it getting too hot).
it rose in the oven for 90 minutes, at which point i had to take it out to make room for making something else, and it sat for an additional 30 minutes on the bench while i waited to roll it out. it rolled out quite easily and i didn't have to use much flour at all on the bench. once i thought it was big enough, i put the pan over the dough and used a sharp knife to cut the shape out. i then lifted the dough and rearranged it on the pan. i docked it with a fork, then spread my sauce/cheese/toppings. into the oven at 475 (preheated for 15 mins or so, no stone) for about 10 minutes (i usually go by sight rather than time).
anyway, i was looking for a quick/easy cracker style and i'm sure this dough would benefit from a refrigerated fermentation, but it was quite surprising how tasty it was for a 2-3 hour total turnaround. thanks for the replies that inspired this.