It was a big hit. got lucky as heck. Especially the sauce. I have not done many cooked pizza sauces.
75% water, .65% IDY, 1.75% salt, 1% honey and 1% LDM. The flour was 50% Caputo 00 (red bag), 40% FS and 10% Durum. I also used 2-tsp of that seemingly controversial KA Bread Improver. 4-hour RT.
Butter flavored Crisco smeared on pan before spreading the dough out. I used my over-stove microwave with lights on underneath to do a quick bulk ferment. It's over 90F in there. The dough just poured into the pan and spread and evened out with considerable ease. Oven with light on thing for the proof in pan before having to pre-heat. Baked at 475F for 17 minutes.
Light drizzle of olive oil, liberal dusting of medium strength pecorino, cheddar around the edges, mozzarella blend and more cheddar for rest of pie, sautéed mushrooms, peppers and onions and a different pepperoni than normal. Red sauce was cooked DOP Sans Marzanos. (Veggies on only half of pie.)
It took me a few weeks to conceptualize what I was going to do beginning to end. Lots of notes from a long thread cloning Buddy's as well as quite a few others.
I have only one improvement for next time. 'll use a dough scraper on the edges and pull back the dough just far enough to put additional cheddar. I may increase bake by a couple of minutes. Not sure. Maybe a it less red pepper in sauce. I'm nit picking. There will be no major changes.
This was wow factor pizza. No wonder it's so popular. Words cannot describe. A perfect confluence of flavor. This forum has soooooooooo many good tips on this genre as well as others.
(ps - last pic is of scotched eggs with sausage gravy on toasted 5-day old SD that failed due to over-blown and fumbled.)