thx for the reply Tin Roof,
We have eaten pizza at Mozza about 5 times. I have heard that the only pizzas that might be tastier than Mozza's are Pizzeria Biancos in AZ, but I haven't been there yet.
My wife says that the flavor of my crust was better than Mozza. But in MY opinion, the crust was NOT as nice tasting as Mozza's. Mozza seems to get a better rise and flavor.
So, I still am on quest figure out the best recipe to duplicate this pizza.
I have read all that I could find about making this dough.
I have read your post of improved recipe (thanks for sharing), and would like to try it sometime. But I'm not sure where to find sourdough starter, maybe I need to make it myself.
I have watched Peter Reinhart's videos of how the dough is made at the La Brea bakery (with that splash of secret ingredients). Clearly Nancy doesn't want to hand over the recipe to her pizza and have copy-cat pizzerias making exact same dough. So, she formulated this recipe which is meant to work well in regular ovens, which it does.
But I need to figure out the best exact recipe that can be replicated over and over.
Last time, I had to divert from the recipe and keep adding dough to my KA mixer to reduce hydration to make the dough a little tighter, as I keep kneading it (before the over night dough rise).
I also tested baking the pie in my Big Steel Keg (komodo style cooker), where I was able to get the heat to ~700 degrees, but I had some problems, with bottom of the pizza burning (seems like stone gets hotter than the heat coming down from the dome of the Keg.