Thanks again, Pete.
I used your 24hr cold fermentation dough recipe (http://www.pizzamaking.com/forum/index.php?topic=6758.msg60076#msg60076
). Only changing the quantity of yeast to account for my use of ADY. I admit I was scared to stretch this one out and try to get it from the peel to the stone (after I massacred one pie and deformed another last week), but this skin along with your "dustinator" was incredibly easy to work with. Stretched easily and had no issues sticking!
The sauce was your PJ clone sauce from http://www.pizzamaking.com/forum/index.php/topic,6633.msg59208.html#msg59208
. I used Cento crushed tomatoes instead of the wal-mart brand and did not need to drain any juice. So I adjusted the measurements of the ingredients based upon your percentages. Used an immersion blender to puree it all and allowed it to marinate for 24 hours in the fridge, next to the dough. And the cheese was 6oz whole milk mozzarella and 3 oz low-moisture mozzarella blended in the cuisine art food processor.
I baked it all on a stone heated to 500F on the bottom rack of a convection oven for 9 minutes. (the stone has heated for an hour prior to cooking) I was ecstatic at how easy the skin was to handle and transfer from peel to stone.
Thanks for all your work. I really, really enjoyed this!