OK so I made the pie and am here to report the results. It was a great success!
I used the formulation for a 14” pie that is given in Reply #21 of this thread (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388
). You can see my comments regarding the kneading etc. of the dough in Reply #24 (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160440.html#msg160440
). After kneading the dough, I put it in a glass bowl enclosed in a gallon-size zipper-style bag. I used a scissors to cut a “cross” in the center top of the bag (about 2x2 mm), in an attempt to permit gas exchange while at the same time trying to preserve the dough water content. The dough was proofed at room temperature for about 16 hours, and was then stored in the fridge for about 72 hours or so.
To bring the dough to room temperature, I removed the dough from the fridge and set it on the counter (still in the bag) for 1 hour before removing it from the bag and placing it on a floured counter for another 30 minutes.
Next, I used a rolling pin to sheet the dough into a 14” circle. The dough was docked using a fork, and then transferred to an oiled 15” cutter pan.
I was making a “cheeseburger pizza,” based on one of the topping combinations that used to be available at Dino’s Gourmet Pizza. The toppings consisted of cooked gound hamburger, pickle slices, chopped tomatoes, chopped onions, mozzarella cheese, and cheddar cheese. For sauce, I mixed 1/3 cup of Pete-zza’s Papa John’s clone sauce (http://www.pizzamaking.com/forum/index.php/topic,6633.0.html
) and 1/3 cup of ketchup, for a total of 2/3 cup of sauce. I applied the sauce to within about 1 cm of the edge. I then applied the mozzarella cheese, followed by the onion, pickles slices (on half), ground beef, tomatoes, and the cheddar cheese.
The cutter pan was then transferred to a pizza stone on the bottom rack of an oven that had been heated at 550 °F for 1 hour. The pie was cooked for 10 minutes.
After removing the pie, I applied pickle slices to the half which did not receive them prior to cooking. This was so that I could test the effects of cooking vs. not cooking the pickle slices, as many people have reported that they don’t like them cooked (http://slice.seriouseats.com/archives/2011/05/the-ultimate-cheeseburger-pizza.html
Once I removed the pie, I placed pickles on the half without pickles, and cut it into squares. This was a really great pizza! The dough was good, but seemed a bit “dry” and had a crumbly texture kind of like a pie crust. I’m curious if my baking time contributed to this, and next time I’ll cook it for a minute less. I couldn’t taste the pickles that were cooked, but could taste the ones that were not cooked, and they were very good on this pizza. Next time I’ll add the pickles after cooking. Also, next time I plan to use less toppings. I ALWAYS apply too many toppings to my pizza, and ALWAYS wish I hadn't so that I could have a larger crust:toppings ratio.
I would encourage you guys to try this formulation and let me know how it goes. I would really appreciate advice on how to improve this dough. At any rate, I’ll be making it again!
Here are some pics: