I stumbled upon success out of the blue yesterday with the below recipe.
1000g/100% Flour (Gen Mills High gluten, bromated superlative)
650g/65% cold filtered water
20g/2% canola oil
20g/2% sea salt
1 (6oz) square of baker's yeast.
I dissolved the yeast into the water and honey and mixed to combine. I let that stand for 10 minutes and then mixed in the dry ingredients. After bringing it to a shaggy mass stage, I further kneaded it until I had a good elastic consistency.
From there, I did a one hour bulk rise on the counter before portioning, balling and tossing the dough in the fridge for a 72 hour nap.
When I was ready to bake them off, I let them sit out for an hour while my oven preheated. I brought the oven up to 500 for an hour and got my pizza stone nice and hot. The pies went directly onto the stone and baked up nice, brown and crispy. These were delicious.
Each were dressed with Pizziolo, a dash of oregano, basil and red pepper flakes and then top with RD whole milk mozz.
This was as near to a Dewey's crust as I have ever gotten. The only thing that was missing was that slight nutty flavor that Dewey's gets. At this point, I'm attributing that to a higher temperature oven than I'm using. I'll get some pics up as soon as I can.