Hi all - Buzz, I was able to try out your recipe this weekend and it was a smashing success!! I'm afraid I don't have pictures, but I'll make it again at some point and take pictures.
The only problem I had was that the bottom burnt on me, but I'm 99% sure that it was because I left the oven rack at the lowest position (I had baked anotehr pizza earlier) so when the oven would cycle on the pan was right next to the heating elements. Amazingly it still tasted great.
Even though I didn't get pictures I thought I'd share the recipe I used, since I changed it to IDY instead of ADY.
• 3 cups KA Bread Flour (I meant to use AP, but when it came time to make it KABF was all I had)
• 0.12 oz/3.15 grams/1.2 tsp IDY
• ~1 cup total water (the dough was fairly dry, even when I quit adding water)
• 1.5 tsp. sugar
• 1.5 tsp. Kosher salt
• 9 TBS (not tsp.) oil (7 canola, 2 extra light olive oil)
Like I said it was still pretty dry, and I'm assuming I ended up at 1 cup since I started with .75. But it rose nicely on the counter for 8 hours and rolled out easily. Overal it was a great success! I will try again with pictures!