I have started working on a high-hydration square-pan pizza dough the last week or so.
Initially I was going two-pronged, with a dough similar to JohnnyTheGent's in reply #12http://www.pizzamaking.com/forum/index.php?topic=37321.0
as one prong...and using some information regarding Micucci's I gleaned from the internet as the other prong.
I have since abandoned the JohnnyTheGent dough, as it was very good, but just a bit too similar to a regular pizza dough than I was looking for. It was bready and chewy, which was great, but I am searching for something more tender and light.
Attached are photos of my first to Micucci-inspired doughs. The first is a red sauced pie where I literally just strained Cento San Marzano tomatoes through a colander...Using the the liquid as the sauce, and then milling the whole tomatoes, and using the chunks as a topping. Thickness factor is .15 but I think the dough was a bit underworked, and could have spent more time proofing in the pan.
The second is slightly higher in hydration and a longer pan proof and a .17 thickness factor. After eating 4 pizzas the day before, I went with something non-traditional. Caramelized onions with Garlic and Anchovy topped with Fried Cauliflower and Pecorino.
I have a third batch of dough going today, and am trying to extend the proof time, and reduced the thickness factor to .16.
This dough has a more tender, cakey, pleasingly light texture than a normal pizza dough. You can just keep eating and eating it.