(http://i650.photobucket.com/albums/uu227/vr6Cop/IMG_2190.jpg)I want to publicly thank Garvey again for this dough recipe.
You were right, 72 hours is perfect for the dough. It came out perfectly thin and crispy and is exactly what I've been looking for. My wife told me that after these years of trying different doughs, sauces, etc, that this dough was her favorite and she asked me to stop tinkering with it. She said that overall this pizza was her favorite that I've made in a long time.
I use a different crushed tomato base sauce which is a hit with my wife and kids, who are my target audience.
For cheese I mixed 8oz fresh mozz that I grated (more like crumbled), ~4oz non-smoked provolone, ~4oz white cheddar that I split between 2 pizzas. The 3rd pie got the Kroger "pizza blend." My wife loved the fresh blend.
I didn't use any toppings other than cheese on one pizza, and just used ham on the others. I had forgotten to thaw my home made sausage, and my beloved pepperoni has been giving me heartburn.
I placed my pizza stone on the top rack and let it heat with the oven to 450. The first pie was on my preheated Lodge cast iron pizza pan, the second was on a cheap perforated pan and the third was on a screen. All 3 had similar crust texture, which was crispy but not cracker-ish.
Thanks again to Garvey and the other people that make this such a great forum. Edit - having trouble posting links to the pics.