Yes Peter, that is correct. The dough I want to replicate had no oil or eggs, and we used flour on the peal. This is the main difference between my old shop's dough and the dough I am using now. I do not really like using cornmeal and I have been unsure about the eggs and oil simply because it was completely foreign to me coming into this shop. I do not know how the owner of this shop will feel about me changing up his dough but I want to try a batch for myself so I will need to shrink the recipe a whole lot just to try it.
Thank you for the input on the salt and sugar, I really appreciate the help!
As far as how the dough was managed, it was mixed, cut, rolled, oiled and left on the table for a while though I do not remember how long. Then each dough ball was put into individual dough tins and put into the walk-in. If I remember correctly, it was ready to use that day and pretty much over-blown if it sat more than 3-4 days.