I made another one on Sunday and it came out good but not as good as the first one did. I changed three things:
1. It was not the first pizza cooked ( I had some friends over and they wanted thin and not the pan so I cooked 2 medium thins and a small hand tossed first).
2. I used more ingredients on this one (last time I just used cheese, peperonni, diced ham and black olive).
3. I made the dough the previous day (about 24 hour time in the refrigerator and this time it was in the refrigerator only 4 hours).
I used cheese, peperonni, canadian bacon, ground beef (precooked, rinsed and drained), onion, mushroom and black olive to top it. I used about the amount we would have a Pizza Hut possible just a tad more and I noticed it had standing moisture in the middle.
I cooked it for about 12 minutes and it was ready to come out from the crust color perspective. I might have been able to keep it in the oven for another minute but probably not much longer than that.
I think next time I am thinking about only putting in 1 tablespoon of powdered milk and see if I can cook it longer (maybe 15 minutes or so) to get rid of some of the extra moisture.
Does that sound reasonable?
Also, I used the extra dough as a New York style crust and I was able to stretch it out fairly thin and some friends said that it tasted great. I don't know if it was or wasn't good because I did not get a piece of it.