So I finally took the plunge and got some pans, and gave it a whirl yesterday. Since I was gone all day and hosting at night, I wasn't sure if the dough would be okay at room temp (68 degrees) for extended periods of time. (I hadn't had a chance to read all other folks' experiences yet). Stuck the dough in the pan, into the fridge, and then gave it 2 hours at room temps before I topped and baked.
Not as much rise as I would've liked... (I see now that it can tolerate a pretty long room temp rise). Also, probably pulled it out of the oven a bit early (still a bit of a gumline) but I'm liking the potential thus far.
100% AP Flour
Local made pepperoni, onions, green peppers, mushrooms, and more pepperoni. Cheese was a mix of mozz, brick, and Monterrey jack.