I found where Pete-zza and giotto worked on a project to reverse engineer Trader Joe's pizza crust (as seen in the following thread, with Pete-zza testing it out at Reply #17):http://www.pizzamaking.com/forum/index.php/topic,2036.0.html
A couple of months ago I went over to "movie night" at a friend's house. Usually they buy pizza which is okay, but on this particular night I offered to bring pizza. Not wanting to make the dough after work (and not knowing if/how long my recipe could tolerate refrigeration) I picked up some dough at Trader Joe's. I thought it was quite good. So when I saw this recipe on the forum I decided to convert it to 100% sourdough. I've been using it for a couple of months now and am quite pleased with it. You can see the original in the thread above. My all-sourdough version is below.
This is for one 14-inch pizza with a thickness factor of 0.107.
Flour (100%): 280.71 g | 9.9 oz | 0.62 lbs
Water (62%): 174.04 g | 6.14 oz | 0.38 lbs
Salt (1.8%): 5.05 g | 0.18 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
50/50 Olive Oil & Canola Oil (1.8%): 5.05 g | 0.18 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Spectrum Palm Oil (0.75%): 2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.35%): 466.96 g | 16.47 oz | 1.03 lbs | TF = 0.107
Flour: 56.14 g | 1.98 oz | 0.12 lbs
Water: 56.14 g | 1.98 oz | 0.12 lbs
Total: 112.28 g | 3.96 oz | 0.25 lbs
Flour: 224.57 g | 7.92 oz | 0.5 lbs
Water: 117.9 g | 4.16 oz | 0.26 lbs
Salt: 5.05 g | 0.18 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
Preferment: 112.28 g | 3.96 oz | 0.25 lbs
50/50 Olive Oil & Canola Oil: 5.05 g | 0.18 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Spectrum Palm Oil: 2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total: 466.96 g | 16.47 oz | 1.03 lbs | TF = 0.107
NOTE: The original formulation was for 63% hydration and used only bread flour, but I like to use a 70/30 blend of AP flour and bread flour. The AP does not seem to require as much water, so I've reduced the hydration to 62%.
I weigh out the preferment into my bowl, add the water, salt, and 50/50 oil blend, stirring to dissolve the preferment. I work the Spectrum palm oil into the flour then stir about half the flour (or so) into the bowl until it forms a shaggy mass. Finally, I add the rest of the flour by hand and knead in the bowl for 2 or 3 minutes. Finally, I shape the dough into a ball and leave it to ferment for 4 hours at about 76 degrees F (controlled room temp).
When ready to bake, I dust it with a cornmeal & flour blend, stretch it out to 14 inches on parchment paper, add toppings, and bake on a stone pre-heated to 500 degrees for 1 hour. I use the middle rack of the oven and my bake time is usually 8 minutes.